spicy-pepper-cream-spread

Spicy Pepper Cream Spread

Spicy Pepper Cream Spread is a versatile and delicious condiment that can add a burst of flavor to a wide variety of dishes. Whether you’re using it as a dip, a sandwich spread, or a topping for grilled meats and vegetables, this creamy and spicy concoction can elevate your culinary creations.

Spicy Pepper Cream Spread is a zesty and creamy condiment that brings the perfect balance of heat and flavor to your favorite dishes. Made with a combination of hot peppers, cream cheese, and other seasonings, this spread is incredibly versatile and can be used in numerous ways to enhance your meals.

Enjoy your Spicy Pepper Cream Spread as a zesty and creamy appetizer or dip for your next gathering or party. It’s perfect for those who enjoy a little heat in their snacks!

Ingredients:

  • 1 poblano pepper
  • 1 clove garlic, skin still on
  • 2 tbsp diced green chiles, drained
  • ¾ tsp red pepper flakes
  • ¼ tsp salt
  • 1/8 tsp pepper
  • 8 oz whipped cream cheese
  • cooking spray

Roast The Pablano:

  1. Preheat oven to broil and place top rack 6 inches from the heating element. Line a baking sheet with aluminum foil. Place poblano and garlic clove on the prepared baking sheet.
  2. Spritz both sides of the peppers and the garlic clove in the skin with cooking spray until lightly coated. Broil for 5 mins.
  3. Flip the poblano. Broil 5 more mins until pepper’s skin starts to bubble and char.
  4. Remove from oven, and place pepper in a heat safe bowl. Cover with plastic wrap. Let sit and steam for 15 mins.
  5. After poblano has steamed for 15 mins, peel the outer skin off of the pepper. Discard stem and remove seeds.
  6. When garlic is cool enough to handle, squeeze roasted garlic clove out of the skin into a small food processor or blender.
  7. Add roasted poblano, diced green chiles, and red pepper flakes to the food processor. Process until peppers have broken down to a mostly smooth but slightly chunky consistency.

Finish The Cream Cheese:

  1. Add cream cheese to a mixing bowl.
  2. Add pepper mix, salt, and pepper. Stir until completely combined.
  3. Serve!Store leftovers in the fridge for up to a week.

Tips:

  1. This cream cheese is great served on bagels, crackers, or as a schmear for a sandwich!
  2. You could certainly use a regular block of cream cheese that’s been softened. But, I love the texture of whipped cream cheese, because it’s always soft and spreadable.
  3. This cream cheese is a perfectly mild level of spicy, for me. If you want to up the heat factor, leave the seeds in the poblano before blending.