Red Bell Pepper & Cheddar Cheese Spread

This spread earns its flavor the honest way. Onion and garlic roast low and slow until soft and caramelized, while red bell peppers get charred over a flame until the skins blister and blacken. Everything goes into the food processor with sharp cheddar and a dash of cayenne, producing a spread with smoky sweetness, cheese richness, and just enough heat at the finish.

Charring the peppers is the step that separates this from a generic cheese spread. That blackened skin imparts a smokiness you can’t fake with spices. Peel and seed the peppers after they cool, then pat them dry so you don’t add excess moisture to the puree.

Fresh chives get stirred in by hand after processing to keep their sharp, oniony bite intact. The spread thickens as it chills, so give it at least two hours in the fridge before serving.

Pro Tips

• Roast the onion and garlic until genuinely soft and golden. Undercooked aromatics will taste harsh and pungent in the final spread.
• Use very sharp, aged cheddar. Mild cheddar will get lost behind the roasted peppers. The aged stuff holds its own.
• Char peppers directly over a gas burner with tongs for the best results. A broiler works too, but rotate the peppers frequently.
• Process until “almost smooth” as directed. A tiny bit of texture is better than a completely uniform paste.

Variations

• Smoked gouda version: Swap the cheddar for smoked gouda for a double-smoked effect that’s incredible on crusty bread.
• Spicy kick: Char a jalapeño alongside the bell peppers for more heat without changing the roasted character.