Description
Rich creamy cheddar cheese spread studded with sweet peppers, a bit of jalapeno for kick, the creaminess of mayo/Greek yogurt and a tish of garlic and onion to round out the flavors
Ingredients
Scale
- 4 oz. Greek cream cheese (or Neufchatel), softened
- 1 large red bell pepper, grilled (or 4 oz. pimentos, chopped fine)
- 1 jalapeno, grilled
- 1/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 1/2 cups shredded aged grass-fed white cheddar cheese
- 1/2 – 1 cup shredded sharp cheddar cheese (preferably grass fed)
Instructions
- Set the cream cheese out to soften.
- Grill the red pepper and the jalapeno until the skin is blackened in spots on all sides. Let cool, then peel off the skin, remove the seeds from the jalapeno and chop into small bits. Alternatively, you can roast the peppers in the oven OR use jarred pimento peppers, chopped into little bits.
- In a small mixing bowl, stir together the cream cheese with the peppers and remaining ingredients. Store in a covered container in the fridge.
Notes
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