The versatility of roasted red bell peppers
never ceases to amaze me. My pantry is seldom without one or two jars (Usually more!), and,
weekly, if not more often, I find myself digging into one.
This week I
was in the mood for a nice cheese spread. I love keeping it on hand, not just
for spreading onto crackers, but also for filling celery, piping into pitted and drained black
olives, and stirring into deviled egg filling. So, wanting something both replete
with red peppers and lots of herb-y taste, I came up with this red pepper and herb
cheese spread.
You are going to love it, and you're going to love me even more
when I show you the wonderful ways in which I used it. Be sure to come back tomorrow for a delicious lunch idea, and then check in on "Sip Some Soup Sunday" to see what I did with it then. In the meantime, gather
your ingredients, and set to work.
Red Pepper and Herb Cheese Spread
1 stick unsalted butter, room temperature
2-8 oz. packages cream cheese, room temperature
1 stick unsalted butter, room temperature
2-8 oz. packages cream cheese, room temperature
1 medium garlic glove, minced
1 whole pepper from a jar of Melissa’s Fire Roasted Sweet Red Bell Peppers, chopped
4 tablespoons freshly grated Parmesan cheese
1 teaspoon dried dill weed
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon dried chives
1/2 teaspoon freshly ground black pepper
4 tablespoons freshly grated Parmesan cheese
1 teaspoon dried dill weed
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon dried chives
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1 tablespoon dried parsley flakes
Pinch of salt
In a medium mixing bowl, beat together the butter and cheese. If it is truly at room temperature, it will blend together quickly and be very creamy. Add garlic and red pepper; blend. Add all remaining ingredients and mix well. Turn out into a lidded container large enough to hold the cheese, and store it in the refrigerator. This will keep for two weeks.
1 tablespoon dried parsley flakes
Pinch of salt
In a medium mixing bowl, beat together the butter and cheese. If it is truly at room temperature, it will blend together quickly and be very creamy. Add garlic and red pepper; blend. Add all remaining ingredients and mix well. Turn out into a lidded container large enough to hold the cheese, and store it in the refrigerator. This will keep for two weeks.
I was expecting to see cheddar cheese among the ingredients but it must be the red peppers that just gave that appearance. This sounds like a perfect spread and can't wait to drool over your uses of it!
ReplyDeleteOh how you make me long for grown up food! I've had 2 very young granddaughters for over a week (while their parents are beaching it in Mexico!)
ReplyDeleteAnd if I hear macaroni and cheese or peanut butter one more time I think I'll go crazy..ier. Can't wait to make this cuz you know I'm as big a pimento cheese lover as u are. This one looks close. As I type this I'm waiting for mom and dad to pick these monsters, um...precious children up. After I sleep for days.....gonna make this!!!
Just give me some good crackers and I could make a meal out of this! Debbie of Mountain Breaths gave me a recipe for Chicken Riggies long ago, so I always have a jar or two of red peppers in the pantry, in case I get the urge to make some.
ReplyDeleteYour photos are the best!
I would assume that this recipe can be altered as required. I would use one block of cream cheese and alter the additions, do you think that would work? It looks so good but as I am limited to the amount of bread I can eat it would go to waste but looks soooooo good.
ReplyDeleteJanice
You can absolutely cut this recipe in half. I do it all of the time. I also use it to fill celery, as well as a filling for wrap sandwiches. It's good anyway you want to use it. Thanks for your comment!
ReplyDelete