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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Spice Up Your Holiday Table with This Addictive Cranberry Jalapeño Cream Cheese Spread - Ten minute prep time!

 

If you're anything like me, the rapidly approaching holiday season means endless charcuterie boards, potlucks, and “just one more bite” moments. But let's be honest here, sometimes the usual dips feel a bit overdone. Enter my you’ll-thank-me-later, it’s-ready-in-ten-minutes (okay, okay, plus chill time) Spicy Cranberry Jalapeño Cream Cheese Spread. It's sweet, tangy, spicy, and creamy all in one swoop.

Inspired by those jewel-like cranberries at the market, I whipped this up last weekend. It's naturally lower in fat thanks to Neufchâtel, but trust me—no one will notice (or care). If you’re hosting soon, pin this now.Spicy Cranberry Jalapeño Cream Cheese Spread

 1 3-oz. pkg. Melissa’s dried cranberries

¾ c. boiling water

1 Melissa’s pickled jalapeno, seeded and finely chopped

1 t. pickling brine from the jar

¼ c. diced red onion 

1½ T. sugar

12 oz. Neufchâtel cream cheese, softened

¼ c. sour cream

½ c. grated Parmesan cheese

Place cranberries in a small bowl and cover with boiling water. Let stand for 3 minutes to soften slightly; drain.

Place cranberries, pickled jalapeno, brine, red onion, and sugar into the work bowl of a food processor and pulse until very finely chopped.

Gently fold the chopped cranberry-jalapeño mixture into the cream cheese until fully incorporated; stir in sour cream and Parmesan. Don't overmix—some visible flecks add pretty color!

Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight) to let the flavors meld and intensify. 

Spoon into a serving dish and enjoy with crackers, toasted baguette slices, crudités (like celery or cucumber), or as a bagel topper. In you’re feeling fancy, pipe it into mini phyllo shells for bite-sized apps.

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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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Smoked Salmon Spread

 

Years ago, I worked in advertising, so I have an idea as to the power of the written word. Visual images are of equal importance, both of which were certainly used to advantage by New Yorker bagels, from where I purchased a dozen of their bagels, baked and shipped fresh from Brooklyn via two day FedEx. Mine, alas, took three days, but you never would have known it because they were so fresh and delicious that I couldn’t believe it. I am not affiliated by the way, I am just completely in love with their bagels.

I bought one six-pack of Kalamata olive bagels and another six-pack of everything bagels, liking them equally well. Next time, I’m going to try sweet bagels, but I’m wandering from my point that is to say that when you have bagels, you need schmear, and there is none so good as Ina Garten’s Smoked Salmon Spread, the perfect combination of lox and schmear. It is absolutely delicious! These bagels are so good, reheat so beautifully, and are so large that one of them with this smoked salmon spread constitutes a meal. You will be more satisfied eating this than almost anything else.

Smoked Salmon Spread

8 oz. cream cheese, at room temperature

1⁄2 c. sour cream

1 T. fresh lemon juice

1 T. freshly minced fresh dill

1 t. prepared horseradish, drained

1⁄2 t. kosher salt

1⁄4 t. freshly ground black pepper

1⁄4 lb. smoked salmon, minced

 Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.

Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix.

Add the smoked salmon and mix well. 

Chill and serve with crudités or crackers.

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Olive Cheese Spread

If you like cream cheese-based spreads as much as I do, then you are going to love this; I think it is the most versatile cheese spread that I have ever found. It can be served hot or cold. It can be used as individual appetizers, put in small ramekins and served with crackers. It can be used first thing in the morning if you, like me, enjoy a savory breakfast. Baked and served in small ramekins with strips of toast, it’s similar to the popular British breakfast of eggs and soldiers. 

It can be also used as a spread on top of slices of ham that can later be rolled, sliced, and served as a cold appetizer. 

I think this is my new favorite spread. Not just for the versatility, but for the amazingly good taste.

Olive Cheese Spread
Adapted from Buns in My Oven

8 ounces cream cheese, softened
1 cup Monterrey Jack cheese, grated
1 cup Pepper Jack cheese, grated
1/4 cup mayonnaise
1/2 cup green olives, diced
1/2 cup black olives, diced
1 clove garlic, finely minced
1 teaspoon red pepper flakes
Preheat oven to 350° F.

In a medium mixing bowl, and using a hand mixer, mix together ingredients until well blended. Spread into baking dish (or dishes) of your choice and bake until hot and bubbly. Serve as you see fit.

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 This post is linked to:

Wow Us Wednesday

Wine’d Down Wednesday

Happiness is Homemade Sunday

Dishing It & Digging It

Full Plate Thursday

Thursday Favorite Things

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