Ingredients
Ingredients You’ll Need 🛒
- 8 oz (225 g) cream cheese, softened
- ½ cup roasted red peppers, drained and finely chopped
- ½ cup shredded sharp cheddar cheese
- 2 tbsp mayonnaise
- 1–2 tbsp honey
- 1–2 tsp hot sauce
- 1 garlic clove, minced
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- ¼ tsp salt, or to taste
- ¼ tsp black pepper
- 1 tbsp finely chopped fresh parsley (optional)
A Closer Look at the Ingredients
Cream cheese. Cream cheese is the creamy foundation. Use full-fat block cream cheese for the best texture and flavor. Make sure it’s fully softened at room temperature, because cold cream cheese creates lumps and is difficult to blend. Whipped cream cheese from a tub is softer and can make the spread looser, so block style is recommended.
Roasted red peppers. Jarred roasted red peppers are a convenient shortcut and bring sweet, smoky flavor. Drain them thoroughly and pat them dry with paper towels, because extra liquid makes the spread watery. Chop them finely so they distribute evenly.
Sharp cheddar cheese. Sharp cheddar adds tang, savory depth, and a bit of body. For the best texture, shred it yourself from a block, since pre-shredded cheese often contains anti-caking agents that can make the spread slightly grainy.
Mayonnaise. A little mayonnaise lightens the cream cheese, making the spread smoother, more spreadable, and richer. It also adds a subtle tang.
Honey. Honey brings gentle floral sweetness that balances the heat. Start with 1 tablespoon and add more to taste. Hot honey can also be used for a double dose of sweet and spicy.
Hot sauce. Any vinegar-based hot sauce works. Classic Louisiana-style sauces add tang and moderate heat, while sriracha adds garlicky heat and a touch of sweetness. Start with 1 teaspoon and build up.
Garlic. Fresh garlic adds savory punch. Mince it very finely or grate it so there are no harsh, raw chunks.
Smoked paprika. This deepens the smoky character of the roasted peppers and gives the spread a beautiful warm color.
Crushed red pepper flakes. They add visible flecks of heat and a little extra fire. Adjust to your taste.
Salt and black pepper. Seasoning sharpens every flavor. Since cheddar, mayonnaise, and hot sauce all contain salt, taste before adding more.
Fresh parsley (optional). Parsley adds a fresh, green contrast, along with a pretty finishing touch.
Instructions
Drain the roasted red peppers thoroughly in a fine-mesh strainer, then pat them dry with paper towels. Excess moisture is the main enemy of a thick, scoopable spread. Finely chop the peppers into small, even pieces so the spread stays smooth and every bite has a little color and smoky sweetness.
In a mixing bowl, combine the softened cream cheese and mayonnaise. Mix with a spatula, wooden spoon, or hand mixer until the mixture is smooth, creamy, and fluffy. Scrape down the sides of the bowl so no lumps are left behind.
Stir in the shredded cheddar, chopped roasted red peppers, minced garlic, smoked paprika, salt, black pepper, and crushed red pepper flakes. Mix until everything is evenly distributed and the spread has a uniform, speckled look.
Drizzle in the honey and hot sauce and mix until fully combined. Taste and adjust. If you want more sweetness, add a bit more honey. If you want more heat, add additional hot sauce or red pepper flakes. Remember that the heat will mellow slightly as it chills, and the flavors will meld.
Transfer the spread to a serving bowl, cover, and refrigerate for 30 to 60 minutes to let the flavors develop and the spread firm up slightly. Before serving, drizzle with a little extra honey and sprinkle with a pinch of chili flakes and fresh parsley for a beautiful, restaurant-style finish.
Soften the cream cheese properly. Leave it on the counter for about 30 to 60 minutes. For a faster option, cut it into cubes and let it sit for 15 minutes.
Dry the peppers well. Pressing them between paper towels is the best way to prevent a watery spread.
Roast your own for extra smokiness. For deeper flavor, roast fresh red peppers over a gas flame, under the broiler, or on a hot grill until the skins are blistered and charred. Place them in a covered bowl for 10 to 15 minutes to steam, peel off the skins, remove the seeds, and let them cool completely before chopping.
Shred your own cheddar. Freshly shredded cheese melts and blends more smoothly into the spread.
Taste and adjust. Everyone’s preference for sweet and spicy is different. Sample the spread after mixing and again after chilling.
Let it rest. The flavors meld and deepen as the spread chills. Even 30 minutes makes a difference, and a few hours or overnight is even better.
Add a final drizzle. A little extra honey just before serving adds shine, a pop of sweetness, and a gourmet look.
Take it out of the fridge briefly. For the best spreadable texture, let the chilled spread sit for 10 minutes before serving.