roasted red pepper cheese spread

Roasted Red Pepper Cheese Spread Recipe

When I was growing up, I hated Pimento Cheese; I guess I had tried the store bought version once and it ruined me. In adulthood, a friend convinced me to try some that her mother had made, and I realized what I had been missing out on. I had planned to make Pimento Cheese this past weekend, but I forgot to pick up a jar while I was grocery shopping. I was sorely disappointed. While prowling through the kitchen cabinets, I spotted a jar of Roasted Red Peppers. Jeremy suggested that I used them instead, and my recipe for Roasted Red Pepper Cheese Spread was born. I actually really like the flavor of the Roasted Red Peppers over Pimento Peppers.

roasted red pepper cheese spread

What I love about Pimento Cheese or this Roasted Red Pepper Cheese is that it can be made ahead of time, and stored in the refrigerator. I actually put it on my ham sandwich in lieu of sandwich spread when I made lunch today. My favorite way to eat Roasted Red Pepper Cheese is spread on club crackers. I love how the salty crackers pair with the bite of sharp cheddar and the lightly sweet peppers.

roasted red pepper cheese spread

It’s a nice addition to a party menu too.

easter party

roasted red pepper cheese spread

4.5 from 2 reviews
Roasted Red Pepper Cheese Spread Recipe
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Total time: 
 
Ingredients
  • 1 8 ounce block cream cheese
  • 2 cups shredded sharp cheddar cheese
  • ¾ cup Miracle Whip or mayonnaise
  • 4 ounces of drained, diced roasted red peppers
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic
  • ½ teaspoon onion powder
  • ½ teaspoon ground pepper
  • 1 teaspoon salt
  • ½ teaspoon paprika
Instructions
  1. Allow cream cheese to come to room temperature
  2. Mix in mayo or Miracle Whip, a few tablespoons at a time until somewhat smooth
  3. Add dry seasoning and Worcestershire sauce until well combined
  4. Fold in shredded cheese
  5. Store in airtight container until ready to use

red pepper cheese spread

Do you like Pimento Cheese? If you do, you might want to Pin this recipe for later. If you decide to try my recipe, please come back and let me know if you enjoyed it. I love reader feedback.

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5 Comments

  • Reply Robin 10/03/2016 at 12:31 am

    This recipe reminds me of a dish that my grandmother used to make (she was an awesome cook). These photos make it look really delicious. My husband would probably love it. Unfortunately for me, I have food allergies that wouldn’t agree with it. It is so unfair! Great post.

    • Reply Jess 10/03/2016 at 9:29 am

      Food allergies are rough. My great grandmother was mildly allergic to chocolate. Apparently it developed as an adult and it broke her out in hives. It drove her crazy, because she liked chocolate. Occasionally you would catch her eating something chocolate which always resulted in her taking Benadryl. Did she make Pimento cheese? That’s what most of our grandmother’s made.

  • Reply Eileen 01/11/2017 at 5:34 pm

    I made this tonight to spread on crackers..and it’s really yummy except next time I am going to need to cut the salt amount in half. My husband who adds salt to everything and loves salty food even thought it was way too salty. So as not to waste my first batch i’m going to make a second batch without salt and put them together. Hopefully it keeps until Thanksgiving when I have a bunch of folks here to eat it. Thanks for the recipe!

    • Reply Jess 01/11/2017 at 7:46 pm

      Sorry they turned out too salty. I’m going to try to tweak this. I think I was pregnant when I worked on this one and that my account for anything unusual. Thanks for letting know.

  • Reply Jomomcooks 13/11/2017 at 7:46 pm

    With salty cheddar cheese and worchestershire sauce being salty, why do you have to add any salt?! I just made your recipe and it’s delicious…. without adding the salt. I love this on Ritz crackers and they are way too salty already! Thanks for the recipe! Would give it five stars if you remove the salt.

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