Step 1

Spatter the cumin and coriander seeds into a heavy bottomed dry pan set over medium-low heat. Tossing the pan occasionally, toast the seeds until their fragrance is warm and intoxicating, about 5 minutes.

Step 2

Pour the toasted seeds and the peppercorns into a spice grinder or use a mortar and pestle. Grind coarsely.

Step 3

In a medium bowl, mix the spices with the remaining ingredients. It’s easiest to use a fork to smooth the cream cheese into the other ingredients. Grab a cracker and taste for seasoning. You may want a touch more salt or lime juice.