Preheat your broiler to high. Place 4 whole jalapeños on a baking sheet and broil for about 8-10 minutes, turning occasionally, until their skins are blackened and blistered. Transfer to a bowl, cover with plastic wrap to steam for 10 minutes, then peel, seed, and mince.

Heat a dry cast iron skillet over medium-high heat. Add 3 sliced jalapeños and cook for 3-4 minutes until blistered. Remove from heat and set aside.

In a rustic ceramic bowl, add 16 ounces of softened cream cheese and 1 tablespoon of yellow Dijon mustard. Mix until creamy, then fold in the minced roasted jalapeños.

Smooth the top with an offset spatula to create a neat surface.

Layer the blistered jalapeño rounds on top. Sprinkle with 1 teaspoon of dried red pepper flakes, 1/2 teaspoon of coarse ground black pepper, and 1/4 cup of freshly chopped parsley.

Cover with plastic wrap and refrigerate for at least 30 minutes before serving.