So simple but finger-licking good. It didn’t help my resolution to limit dairy in my diet. I couldn’t stop myself from gobbling up the extra grilled cheese knowing very well that I may have a slight intolerance to dairy.
In an attempt to clear out the fridge, I made this cheese spread with sweet mini peppers instead of red bell peppers. Honestly, I can’t tell the difference in taste.
Cream cheese (or cheese in general) spread on toast is such a convenient and quick snack that I end up relying on it a bit too much. This cheese spread eases the guilt a bit as there are vegetables present here, and the taste is more complex than bland cream cheese. It’s also fun to watch Munchkin licking her fingers with delight.
To make sweet pepper cheese:
4 oz mini sweet peppers or 2 red bell peppers, 4 oz cream cheese, 4 oz shredded sharp cheddar cheese, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1 tsp Worcestershire sauce
a. Broil the sweet peppers (for about 20 minutes) until the skin is slightly charred. I didn’t peel the skin.
b. Throw in the peppers and all remaining ingredients into a food processor and process until smooth.
The spread is delicious right out of the processor, so good that I start dipping my finger and eat straight out of the processor. Since I was in a cooking mode, I made grilled cheese with it, and it’s even better. Now, only if I can stop myself from eating rest of the spread……
Sweet Pepper Cheese
Roasted sweet pepper and cheese spread for a delicious and easy toddler snack.
- 4 oz mini sweet peppers or substitute with 2 red bell peppers
- 4 oz cream cheese
- 4 oz sharp cheddar cheese sharp
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp Worcestershire sauce
Roast or broil the sweet peppers until the skin is slightly charred.
Throw in the peppers and all remaining ingredients into a food processor and process until smooth.