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.
