Cheese spread with roasted red peppers is one of the easiest cheese spreads to make and it only takes a few ingredients and a few minutes!
It all starts with your favorite shredded cheddar cheese and a stand mixer or food processor. The creamy texture is perfect for spreading on your favorite crackers or using as a dip for vegetables.
It might surprise you how easy it is to make spreadable cheese and it can save a ton of money if you usually buy the store-bought kind. If you love Boursin cheese, but don't love the price tag or have a hard time finding it like I do, definitely check out this recipe for a homemade version: Garlic & Herb Cheese Spread.
Suggested Kitchen Tools
- Stand Mixer with Paddle attachment
Ingredients & Substitutions
I used a combination of sharp cheddar cheese and cream cheese in this recipe because I really liked the flavor combination and the consistency of the homemade cheese spread. I've also tried it without the cream cheese and it was a little stiffer, but still delicious. If you don't want to use cream cheese, try adding a bit more of the roasted red pepper juice or even a splash of milk to help thin it out a bit.
I used regular cream cheese, but you could also use whipped cream cheese if that is what you have on hand.
You can also use mild cheddar or your favorite aged cheddar. Yellow or white cheddar will work just fine. If the cheese you pick is drier and, therefore, a little crumbly, you may need to add a little more liquid or cream cheese to get it smooth. Other varieties of cheeses will also work as long as they are not too dry and crumbly like parmesan.
The most important thing about the cheeses is they need to be at room temperature before mixing. If you are grating your own cheese, I recommend grating it about 30-60 minutes before you want to make the cheese spread and leaving it out at room temperature.
The butter helps to make the cheese creamier and more spreadable, but I have made it without the butter and it was still wonderful. The butter adds a bit of richness that I really enjoy in this cheese spread. You can use salted or unsalted butter or skip it.
Roasted Red Peppers
Although I usually roast my red peppers myself, for this recipe I like to use the kind in the jar because they are packed in juice.
I use both the roasted red pepper juice and the peppers for this cheese spread, but both are completely optional or easily substituted with something else like olives or pickles, or sun-dried tomatoes are all good choices.
The juice thins out the cheese spread and you can adjust the amount you use to get the consistency you want. The roasted red peppers add a beautiful color and flavor to the creamy spread.
I love adding in homemade bacon bits that I make in my air fryer! Just a ½ cup added in at the end adds an amazing flavor to the cheese spread.
If you want to make a garlic cheese spread, I recommend using roasted garlic or mince a fresh garlic clove and sauté it in oil just for a minute or so to reduce the pungent flavor. If you add raw garlic to the cheese spread it will be very strong, so don't add too much! '
You could also add in green onions if you like. There are tons of different ways to make this cheese spread so get creative and add what you love to create your own unique cheese spread.
How to Make Cheese Spread
I recommend using a stand mixer for this recipe, but if you don't have one then use a hand held mixer an make sure you have a nice big deep bowl so the cheese doesn't fly everyone when you are mixing it.
Mise En Place (Prep)
The only prep for this recipe is to take the cheddar cheese and cream cheese out of the refrigerator 30-60 minutes before you want to make the cheese spread.
If you are grating your own cheese, grate it while it is cold and then leave the grated cheese out on the counter.
Mixing the Cheeses & Butter
Add the shredded cheddar cheese to the bowl of a stand mixer and, using the paddle attachment, begin mixing on low speed to break down the shredded cheese.
You will see it start to form little balls and clump up. That is what you want to see. Now, turn the mixer up to high speed until the cheese is sticking and in one large clump.
Once that starts to happen, add in the cream cheese.
Add in the butter and mix on low for 30-60 seconds and then increase the speed to medium until the cheeses and butter are combined and you no longer see any clumps of cheddar cheese.
Add in 1 Tablespoon of the red pepper juice and mix on low. Scrape down the sides of the bowl to get a feel for consistency. Add another Tablespoon of red pepper juice if needed.
How much roasted red pepper juice you add is completely up to you, the more you add the thinner your cheese spread will be.
Adding in the Roasted Peppers & Bacon
Once you have the consitency of the spread that you want, add in the roasted red peppers. You don't have to chop them, we will let the mixer do the work!
Blend on medium speed until the peppers are blended into the cheese spread. You do want to see small pieces of the peppers in your spread so don't over-mix.
If you want to add bacon bits or bacon crumbles, you can do that now and mix on low just until they are incorporated.
Scrape down the sides of the mixing bowl and transfer your roasted red pepper cheese spread into a serving bowl.
This recipe makes about two cups, so plan accordingly and don't use a teeny bowl like I did or it resembles a cheesy sundae.
Take your cheese spread out of the refrigerator about 30 minutes before you plan on serving it so it warms up enough to be spreadable OR put it back in your stand mixer and mix it on medium speed until it's nice and spreadable.
What to Serve with Cheddar Cheese Spread
Remember, you can make it thinner by adding more red pepper juice, so make sure the consistency is right for what you are serving it with. Slightly softer for serving with veggies and a little firmer for spreading on crackers.
This spread is so versatile and can be served with so many different things. One of my favorites is cucumber slices, but here are more ideas.
- Serve it with your veggie tray and it pairs beautifully with almost any vegetable.
- Stuff celery with it and serve it as an appetizer or afternoon snack for the kids.
- Dip hard pretzels in the cheese spread.
- Serve with any style of crackers you like.
- Serve it slightly warm with soft pretzel bites.
- Use it as a burger topping! This was suggested by one of my YouTube followers and I can't wait to try it!
How to Store Leftover Cheese Spread
Place the cheese spread into an airtight container and refrigerate for up to 5 days.
I have not tried to freeze it so I am not sure how that would work. If you try it, let me know!
Frequently Asked Questions
No, not at all. Roasted Red Peppers are made from red bell peppers that have been roasted so there isn't any spiciness to them unless it's been added and the label should indicate that.
Absolutely! You can make as little or as much of the cheese spread as you like just by adjusting the ingredients.
Easy & Delicious Appetizer & Dip Recipes!
Creating fun and easy appetizer recipes is something I really love doing and if you like this cheese dip recipe, I bet you'll love some of these recipes as well!
Cheese Spread Recipe
- Stand Mixer
- 8 ounces sharp cheddar about 2 cups finely shredded
- 4 ounces cream cheese
- 2 Tablespoons butter salted or unsalted
- 1-2 Tablespoons juice from roasted red peppers
- ¼ cup roasted red peppers jarred in juice
- ½ cup homemade bacon bits optional
- Remove cream cheese and shredded cheese from the refrigerator 30-60 minutes before making the cheese spread.
- Add the shredded cheddar cheese to the bowl of a stand mixer or a large deep bowl if you are using a hand mixer. Using the paddle attachment begin mixing on low speed until the cheese begins to form little balls and then increase to high speed until the cheese starts to clump and stick to the paddle. This can take several minutes.8 ounces sharp cheddar
- Add the cream cheese and butter and mix on low speed for about 30 seconds and then increase to medium speed to combine all the ingredients. Scrape the sides of the bowl as needed and when it's almost all incorporated increase to high speed for about 30 seconds.4 ounces cream cheese, 2 Tablespoons butter
- Add in 1 Tablespoon of the roasted red pepper juice while the mixer is running on low speed and scrape the sides of the bowl to see if it's the consistency you want. If you want it a little thinner, add the second Tablespoon of red pepper juice and mix until incorporated.1-2 Tablespoons juice from roasted red peppers
- Add in the roasted red peppers and mix for about 30-60 seconds on medium speed and then increase to high speed until the peppers are incorporated and well blended. You should still be able to see chunks of the red peppers throughout the cheese mixture.¼ cup roasted red peppers
- Add in the bacon bits and mix on low for 30-60 seconds.½ cup homemade bacon bits
- Transfer to a bowl and serve with your favorite crackers or veggies.
ABOUT THE RECIPE AUTHOR, LOUISE LONG
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and getting the most out of the Ninja Foodi.
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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