A spicy and creamy cheese spread with jalapeños, scallions, roasted red peppers, and sharp white Cheddar, perfect for crackers, chips, and crudités.
15 minutes
A spicy and creamy cheese spread with jalapeños, scallions, roasted red peppers, and sharp white Cheddar, perfect for crackers, chips, and crudités.
Cream Cheese, at room temperature
0 oz
Hellmann’s Mayonnaise
cups
teaspoons
Large Garlic Cloves, grated
each
Whole Celery Seed
teaspoons
to taste
Canned Pickled Jalapeño Peppers, drained and chopped
cups
Scallions, chopped, white and green parts
cups
Roasted Red Peppers, drained and chopped
0 oz
Sharp White Cheddar, grated
cups
tablespoons
1. Prepare the Creamy Base
Start by combining the cream cheese, Hellmann’s mayonnaise, granulated onion, grated garlic, whole celery seed, and a pinch of kosher salt in a large bowl. Use a wooden spoon to mix these ingredients until the mixture is smooth and well-combined.
2. Add Flavors and Textures
Next, add the chopped canned pickled jalapeño peppers, chopped scallions, chopped roasted red peppers, grated sharp white Cheddar, and Sriracha to the bowl. Stir everything together until the colorful ingredients are evenly distributed throughout the creamy base.
3. Adjust and Serve
Once everything is mixed, taste the spread and adjust the seasoning if necessary by adding more kosher salt. Transfer the spread to a serving dish and present it with Ritz crackers, corn chips, and/or crudités.
Choose a good-quality, aged cheddar for a deeper, more complex flavor. Grate the cheese yourself from a block rather than buying pre-shredded cheese, which often contains anti-caking agents.
Let the spread rest in the refrigerator for at least an hour before serving to allow the flavors to meld, but serve at room temperature for the best taste and texture.
Ensure your cheese and any other refrigerated ingredients are at room temperature before mixing for a smoother blend.
Add a touch of acidity with lemon juice or white wine vinegar to balance the fat from the cheese and the heat from the jalapeños, adding another layer of flavor.
Roast your jalapeños to mellow their heat slightly and add a smoky depth to their flavor. Let them sweat in a covered bowl before peeling to make the skin easier to remove.
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