5 Cheese Roasted Red Pepper Spread recipe that is perfectly paired with toasted baguette slices.
As I am sure you are well aware, EASTER is just a hop, skip, and jump away! With our vacation coming up this next week, I’ve been scrambling trying to prepare everything Easter-related before we leave next Sunday. This includes Easter dinner! My family is all about hors d’oeuvres and appetizers, (we like to EAT before eating).
I immediately started thinking of all the different flavors that I love with bread – and let me tell you, this is a long list! I let me husband make the final call and he wanted a roasted red pepper spread – one of our very favorite flavors!
How To Make Roasted Red Pepper Spread
I started by roasting a red bell pepper and then dicing it up.
I used 1/3 less fat cream cheese (at room temperature) and whipped it in my mixer until it was nice and fluffy. I added the red pepper, Parmesan cheese, and cheese blend to the cream cheese.
Go ahead and let the spread chill in the refrigerator while you prepare the baguettes. The longer it has to chill, the better. I just love the pretty color of this spread!
The baguettes require only 8-10 minutes in the oven and oh my do they smell amazing while they are baking away! My husband must have asked three times during that short 10 minutes if it was time to eat yet!
Once they are done, slice away and serve! Enjoy that lovely aroma as you cut the bread – mmm!
My husband likes his bread a little toasty so after slicing, I popped them back into the oven for another 5-7 minutes and they were perfect. This bread tastes SOOO delicious – just like fresh baked bread! I can’t believe how inexpensive it is and it will become a routine buy for me when shopping at Walmart.
Easy, cheesy!
5 Cheese Roasted Red Pepper Spread
Ingredients
- 1 Roasted Red Bell Pepper diced (about 1/2 cup)
- 8 oz 1/3 less fat cream cheese
- 1 tbsp grated Parmesan Cheese
- 1 cup Triple Cheddar Cheese Blend
- baguette sliced
Instructions
- Beat cream cheese until nice and fluffy.
- Add the pepper, Parmesan cheese, and cheese blend and mix until well combined.
- Chill the spread in the refrigerator while you prepare the baguettes. The longer it has to chill, the better.
- Toast the baguettes in the oven for 8-10 minutes.
- Once they are done, slice away and serve!
Nutrition
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Happier Than a Pig in Mud says
Just made this and posted about it, it is wonderful! I spread some on my bagel-yum! Thanks for sharing:@)
Emily says
yum this looks SO good! I love dips!
Recipes We Love says
yummy…I seem to look at your goodies from all the linky parties we must just like the same things 🙂
Ann Kelly
A Lettered Life says
This looks great! We’d love to have you join us for our first every Tasty Tuesday linky party on 5/15 over at aletteredlife.blogspot.com!
Alison says
I featured your recipe on my blog today, with a link back here. Thanks again for sharing such a tasty recipe.
http://www.you-can-make-that.com/2012/05/fascinating-find-roasted-red-pepper.html
Recipes We Love says
Found this recipe on Delight Order. Looks declious!!
Amber @ recipeswelove.net
Ann @ Suburban Prairie Homemaker says
This looks delicious! I’m like so totally hungry now!
cheapcraftymama says
That looks fabulous!! I would love for you to share this (and any other creations) at “Pin It & Win It Wednesday” at http://www.cheapcraftymama.com!
Holly Lefevre says
This looks amazing! Cheese, red pepper and BREAD! How can you go wrong.I tried some of that new bread…it is great!
Jolie says
yum!
Recipes We Love says
going to have to try this one 🙂 visiting from http://www.thesoutherninstitute.com/2012/04/creative-me.html
Mindie Hilton says
That looks goooood!
hannahw says
Goodness. That looks delicious! Here is my Sundae Scoop: http://likemamalikedaughter.blogspot.com/2012/04/bell-bottom-baby.html
Leah says
I think you and I are flavor soul mates!
Trish - Mom On Timeout says
Yay! I love Red Peppers anyway I can get ’em 🙂 And if you add in cheese, lots of cheese…heaven!
Juli says
Made this tonight … it is wonderful and would also be tasty with chips, veggies and crackers! Thanks for sharing the recipe.