I had noticed several recipes go by on pinterest about a variety of cheese spreads. A lot of them included things like sausage or spices I was not a huge fan of. I didn't see any reason to not just try my own.
So I pulled out a block of cream cheese and a partial block of extra sharp white cheddar cheese. A partial loaf of french bread. A pile of fresh peppers from my husband's garden. Also grabbed my pepper grinder and some parsley.
The first thing to do was to cut up the peppers. I used three small jalapenos that were turning reddish orange. I had one large jalapeno that was crisp and green. I had two small fresno chili peppers. There were several other peppers but since I was not sure what they were, so I did not use them this time. I cut off the stems and any rough spots. I then cut them in half. The smaller half I cut roughly into 4ths. The top half, the thicker half, I cut open and took out the center part where the seeds live. The littler jalapenos I left all the seeds in, since there were not very many anyhow. The seeds and membranes inside the peppers give them their 'hotness'. You can control the heat of any pepper recipe by controlling the seeds and membranes from the inside. I then placed the roughly chopped peppers in my mini chopper and minced them very finely.
I mashed and stirred the cheese and spice mixture.
I have to say this turned out SO good. Talk about flavor! It was hot, temperature wise, it was also pleasingly spicy hot. Not too much, but a small after-burn. I love how cream cheese is melty and creamy, and the tang of the white cheddar was so good too! The fresno and jalapeno peppers added some fabulous flavor besides the spice. The blend of flavors was incredible.
On a side note, I attempted something similar a few weeks ago, and while we enjoyed it, this is WAY better. The last time I only used jalapeno's and I had 5 BIG peppers then. I didn't add any other cheese to the cream cheese either. It was too much pepper and not enough cheese. It didn't have the flavor this did. If you try this, you definitely NEED the white cheddar. I also think the parsley and black pepper really brought out the flavor of the peppers and cheeses. You could change it up with say, dill or basil instead of parsley. I am all for additions or different versions! Enjoy!
Garden Fresh Hot Cheese Spread
8oz Cream Cheese (I used the reduced fat version)
4oz Extra Sharp White Cheddar Cheese
1 tsp Black Pepper
1 tsp Parsley
4-6 peppers, any variety (about 1/3 C minced)
French Bread, sliced
Directions: Mince the peppers, limiting the seeds and interior membranes to suit your family's taste. Shred the white cheddar. Blend the cheeses and spices. Add the peppers and blend well. Toast the french bread slices. Top with cheese mixture and bake @350 for about 10 minutes.