Cherry Jalapeño Spread: A Sweet-Spicy Tribute to Northern Michigan

 

Northern Michigan is synonymous with cherries—juicy, vibrant, and celebrated in countless products. Years ago, during a memorable trip with the late Mr. O-P, we stumbled upon a unique cherry jalapeño spread during peak cherry season. Its sweet-spicy magic was unlike anything we’d tasted, and it left a lasting impression. As the ninth anniversary of his passing occurred at the end of June, I found myself craving that unforgettable flavor. Determined to recreate it, I crafted this easy, no-fuss Cherry Jalapeño Spread. With just a handful of ingredients—including pickled jalapeños for that essential kick—it’s a versatile delight perfect for crackers, bagels, or sandwiches. Here’s the recipe to bring a taste of Michigan to your table.

Cherry Jalapeño Spread

1 8-oz. pkg. cream cheese, softened
1 c. Melissa’s Bing cherries, pitted
1 Melissa’s pickled jalapeño, ribs and seeds removed (or keep for extra heat)
1 T. granulated sugar
¼ t. kosher salt
¼ t. fresh lemon zest
Optional: 1 t. finely chopped fresh thyme (for a savory twist)

Pit cherries and add to a mini food processor or blender with the pickled jalapeño. Pulse until coarsely puréed with small chunks for texture.

In a medium bowl, fold the cherry-jalapeño purée into the whipped cream cheese. Add sugar, salt, and lemon zest, mixing until well combined. If using thyme, fold it in for an herbal note.

Refrigerate for 30 minutes to let flavors meld.

 Serve chilled with crackers, crostini, or as a spread for bagels or sandwiches. Garnish with a fresh cherry, jalapeño slice, or thyme sprig for a pop of color.

Store in an airtight container in the fridge for up to 5 days.

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