A Roasted Red Pepper Spread for Every Occasion

 

 

It’s no secret that I love roasted red peppers. One or more jars are always tucked away in my pantry, and this is one staple I never want to be without. I can’t think of many other ingredients in my kitchen that are more versatile. With the possible exception of sweets (and the jury is still out on this one), roasted sweet red peppers can be used successfully in almost any type of recipe, from appetizers to salads and soups to side dishes and main courses.

 Over the weekend, I decided to try my hand at making a roasted red pepper cheese spread. I love keeping Homemade Boursin in the refrigerator, along with one or two varieties of hummus — basil is my favorite. It’s wonderfully convenient to be able to grab one or more of these things and make up an impromptu snack tray when an unexpected guest drops by. It’s also nice to have something delicious waiting in the refrigerator when you’ve worked like a dog all day and the very thought of cooking is enough to make you want to order takeout.

This spread is easy to make and absolutely delicious. The addition of mayonnaise makes it wonderfully spreadable right from the refrigerator, so there’s no waiting for it to soften and no suffering through broken crackers when you simply can’t wait. The lovely color of the spread also makes it especially appealing this time of year. In addition to being perfect for crackers and crudités, it’s wonderful for breakfast when slathered onto a fresh bagel.

 In other words, this is exactly the sort of thing I like to have in my refrigerator: easy, versatile, and ready whenever I need a little something to eat.

Roasted Red Pepper Spread

 8 oz. cream cheese, softened

2 T. Duke’s mayonnaise

½ c. diced Melissa’s Fire Roasted Sweet Red Bell Peppers

4 scallions, chopped

½ t. Cajun seasoning, or more to taste

Pinch of garlic powder, or more to taste

 Blend all ingredients together using a hand mixer.

Cover and refrigerate for 3 hours to allow the flavors to meld.

Serve with crackers or fresh vegetables, or use it as a spread for your favorite sandwich. It’s also particularly good slathered onto a fresh bagel. 

A recipe this easy is one of the reasons I always keep roasted red peppers in the pantry.

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Skip the Store-Bought Tub: Homemade Chive and Onion Cream Cheese That Saves Money and Tastes Better

 

There's something incredibly satisfying about recreating a store-bought favorite at home — especially when it's quicker, tastier, and saves you serious money. If you're like me, that little tub of chive and onion cream cheese is a weekly grocery staple. But once I crunched the numbers, I was shocked at how much I was spending compared to whipping up my own batch. This homemade version costs a fraction of the price, tastes fresher, and takes just minutes to make.

This versatile spread is perfect for so many occasions. Use it as a creamy dip for fresh vegetables, a flavorful spread on crackers, or even slathered on crisp apple slices for a sweet-savory twist. It's absolutely excellent with pretzels — the salty crunch pairs perfectly with the tangy, herby cream cheese. Whether you're hosting a party, packing lunches, or just need a quick snack, this recipe has you covered.

The best part? It keeps beautifully in the refrigerator for up to a week in an airtight container, so you can make a batch on the weekend and enjoy it all week long.

Chive and Onion Cream Cheese

8 oz. cream cheese, softened

¼ c. crumbled feta cheese

1 t. onion powder

1 T. instant minced onion

1 T. dried chives

Pinch of seasoned salt

Freshly ground black pepper

 In a medium bowl with a hand mixer, cream together all ingredients until well blended.

 Good served immediately but will develop more flavor upon sitting.

 Serve spread on a flour tortilla for a spiral recipe or as a cracker spread or vegetable dip.

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