Spicy Cream Cheese Spread Recipes

Steps:

• Preheat oven to 200 degrees F. Line 2 half-sheet trays with parchment paper.
• Toss tomatoes with olive oil, sugar, salt, pepper and thyme leaves in a large bowl. Spread on a lined half-sheet tray and slow-roast, stirring every hour, until little to no liquid remains and the tomatoes are shriveled and caramelized, about 3 hours 30 minutes. Set aside and raise oven temperature to 375 degrees F.
• Arrange bacon slices side-by-side on a lined half-sheet tray and cook to desired doneness, 20 to 25 minutes for just under crispy. Carefully remove from oven (watch out for hot bacon fat!) and drain on paper towels.
• Slice and toast bagels. Spread 2 tablespoons Spicy Pepper Cream Cheese on each bagel half. Arrange 6 to 8 pieces roasted tomatoes on the bottom halves. Top each with 3 leaves lettuce, torn to fit. Divide the bacon among the top halves, ripping the pieces in half to fit the tops. Close, slice and enjoy. (See Cook's Note.)
• Whip cream cheese in a stand mixer or in a large bowl with a hand mixer until light, about 2 minutes. Add chopped peppers, salt and pepper flakes and mix on low to blend.

Steps:

• Puree stewed tomato juice only, garlic and 2 jalapenos in a blender or processor. Finely chop the onion, 1 jalapeno, 2 to 3 tablespoons of cilantro and 4 to 6 Roma tomatoes. Roughly chop the stewed tomatoes. Mix all these ingredients in a large bowl. Season with kosher salt, fresh ground pepper and lime juice.;
• Cook the ground beef, onion, jalapenos, garlic and dash of salt and pepper. Drain excess fat in a small bowl. Add the beef mixture to slow cooker and put on medium setting. Keep hot. Add cubes of cheese, cream of mushroom soup and milk and stir. Next add 2 cups of the salsa mixture to the cheese mixture. Can be kept warm for 1/2 hour or longer. Serve with chips.

Steps:

• Combine the cream cheese, mayonnaise, garlic powder, onion powder and celery seed. Mix in the pickled jalapenos, piquillo peppers and grated Cheddar. Add the Sriracha and combine. Taste and add more mayonnaise and Sriracha, if necessary. Chill before serving.

Steps:

• Combine first 6 ingredients in a small bowl, stirring until blended.
• Spoon into an airtight container; cover and chill for at least 8 hours.
• Put into a serving dish and sprinkle with paprika.
• Serve with pita chips.

Steps:

• In a large bowl, combine the cream cheese, mayonnaise, onion, garlic, celery seed, and 1/2 teaspoon salt with a wooden spoon. Add the jalapeños, scallions, red peppers, Cheddar, and Sriracha and combine well. Taste for seasonings and serve with crackers, corn chips, and/or crudités.

Steps:

• Clean the tomatillos, the chilies, the cilantro and the avocado with running water.
• Cut the ingredients for easy mixing in the blender and scoop the avocado flesh using a spoon.
• Then place all ingredients in the blender and combine until getting a smooth velvety consistency. Season to taste.
• Serve in a bowl and refrigerate until ready to enjoy.
• Decorate with micro greens and slices of serrano pepper. You can accompany this spicy avocado dip with corn chips or any other of your favorite chips.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Combine corn, cream cheese, Mexican-blend cheese, and jalapeno peppers in a bowl; mix until thoroughly combined. Transfer to the prepared baking dish.
• Bake in the preheated oven for 20 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Remove dip from the oven. Top with chopped bacon and shredded Parmesan cheese. Return to the oven and bake until cheese has melted, about 10 more minutes.

Steps:

• Place cream cheese, feta, lemon juice, and crushed red pepper in a medium mixing bowl; stir to combine.
• Cover and refrigerate for at least 30 min. to let flavors meld.
• To serve, spread 1 Tbsp. cream cheese mixture onto each cracker. Top each with a few drops of extra virgin olive oil and a sprinkle of sea salt.

Steps:

• Heat oven to 350°F.
• Mix first 3 ingredients in medium bowl until blended. Stir in 1-1/2 cups shredded cheese, corn and peppers.
• Spoon into 9-inch pie plate.
• Bake 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake 5 min. or until melted.

Steps:

• Mix the cranberry sauce and pepper jelly together until smooth.
• Place cream cheese on serving dish.
• Pour jelly sauce over.
• Serve with crackers.
• NOTE: does not work well with fat free cream cheese, as it separates. But the light cream cheese is wonderful!

Steps:

• Mix preserves and Sriracha sauce until blended.
• Place cream cheese on serving plate; top with preserves mixture.

Steps:

• Combine cream cheese, mayonnaise, chicken, cheese and spices; Warm in micro-wave until bubbly; about 10 minutes. You be the judge.
• Just before serving, top with green onions and bell pepper.
• Cook in confection for 4-5 minutes or microwave for 3-4minutes.
• Serve with corn chips or whole wheat crackers. Oh. yummy.

Steps:

• Bring 2 cups of water to boil in medium pot.
• Add 1 tablespoon of cajun or creole seasoning.
• Add shrimp, bring back to boil and simmer for 2 minutes.
• Remove shrimp, strain and reserve 5 tablespoons shrimp broth.
• Chill in refrigerator.
• This can be done a day ahead of time.
• Place cream cheese, reserved shrimp broth and lemon juice in bowl.
• Beat mixture until smooth.
• Add onion powder, hot sauce, garlic powder, salt and cayenne pepper and continue beating mixture until completely blended.
• Fold in cooked shrimp, green onions and parsley.
• Serve with chips and crackers.

Steps:

• In a small bowl, beat cheese until smooth and creamy with an electric mixer.
• Next, add the chilli sauce, garlic, lime juice, fresh chilli and green onion, and beat again until combined.
• Spread a sheet of plastic wrap on your kitchen work surface, place cream cheese mixture on it, and shape into a 3 to 4 inch square.
• Enclose the shaped cheese in the plastic wrap, and chill in refrigerator for at least 1 hour (and up to a maximum of 24 hours).
• While cheese is chilling, cut each tortilla into 12 wedges.
• Shallow fry the wedges in hot vegetable oil until puffed and lightly browned.
• When cool, these can be stored in an airtight container for up to 24 hours before serving.
• When ready to serve, roll cheese in combined parsley (or cilantro) and nuts.
• Place cheese, fresh salsa and tortilla crisps in serving dishes and enjoy.