Red Bell Pepper And Cheddar Cheese Spread

This Red Bell Pepper and Cheddar Cheese Spread offers a perfect balance of smoky roasted vegetables and sharp, creamy cheese. The sweetness of the charred red peppers pairs beautifully with the tangy Tillamook cheddar, while fresh garlic and onion provide a savory depth. It is an ideal vegetarian appetizer for parties, potlucks, or as a sophisticated starter before the main course. The texture is smooth yet rich, making it excellent for spreading on crusty bread or dipping with fresh crudites. Simple to make with pantry staples, this recipe delivers impressive results with minimal effort and is sure to become a crowd-pleaser at any gathering.

Cooking Method: Baking

Cuisine: Mediterranean

Courses: Appetisers

Difficulty: Advanced

Servings: 1

Calories: 517.0

Dietary: Gluten-free, Vegetarian

Description

This Red Bell Pepper and Cheddar Cheese Spread offers a perfect balance of smoky roasted vegetables and sharp, creamy cheese. The sweetness of the charred red peppers pairs beautifully with the tangy Tillamook cheddar, while fresh garlic and onion provide a savory depth. It is an ideal vegetarian appetizer for parties, potlucks, or as a sophisticated starter before the main course. The texture is smooth yet rich, making it excellent for spreading on crusty bread or dipping with fresh crudites. Simple to make with pantry staples, this recipe delivers impressive results with minimal effort and is sure to become a crowd-pleaser at any gathering.

Ingredients

1/2 small Onion, Quartered
3 lg Cloves Garlic, Peeled
2 teaspoon Olive Oil
2 Red Bell Peppers
1 1/2 cup Tillamook Cheddar Cheese, Or

Directions

1
Preheat oven to 375&# 194;Â°F (191ÃÂ°C).
2
Place quartered onion and peeled garlic cloves in a small baking dish.
3
Drizzle with olive oil and toss to coat.
4
Bake until soft, stirring occasionally, about 50 minutes.
5
Remove from oven and allow to cool.
6
Meanwhile, char red bell peppers over a gas flame or under a broiler until blackened on all sides.
7
Allow peppers to cool for 10 minutes.
8
Peel and seed peppers, then pat dry with paper towels.
9
Place cooled onion, garlic, roasted peppers, and grated cheddar cheese in a food processor.
10
Puree until almost smooth.
11
Transfer mixture to a bowl.
12
Stir in chopped fresh chives.
13
Season with salt and cayenne pepper to taste.
14
Cover and refrigerate for at least 2 hours to allow flavors to meld.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 517.0kcal

% Daily Value *
Total Fat 32.7g51%
Saturated Fat 19.3g97%
Cholesterol 87.3mg30%
Sodium 574.1mg24%
Total Carbohydrate 30.6g11%
Dietary Fiber 3.0g12%
Sugars 3.8g
Protein 27.9g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This spread can be prepared up to 1 day in advance. Store covered in the refrigerator.

Serves well with crackers, crusty country bread, or fresh crudites.

If using sharp cheddar instead of Tillamook, ensure it is well-grated for a smoother blend.

Keywords: appetizer, dip, cheddar, pepper, roasted, vegetarian, garlic, onion, party food, crudites, spread, snack

Read it online: https://www.chefs-mate.com/recipe/red-bell-pepper-and-cheddar-cheese-spread/