Description
Prep time: 10–15 minutes, plus softening
Chill time: At least 30 minutes
Servings: 8
Ingredients
Scale
- 8 ounces block-style cream cheese, softened
- 2 tablespoons honey
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced yellow or orange bell pepper
- 1 jalapeño, finely minced, inner ribs and seeds removed for less heat
- 1 tablespoon lime juice
- 1/2 teaspoon lime zest, optional
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped cilantro
- Up to 1/4 teaspoon salt, to taste
- 2 tablespoons shredded sharp cheddar, optional
- For topping: 1 teaspoon honey, a little diced pepper, jalapeño, cilantro, and paprika
Instructions
- Wash and dry peppers and cilantro. Dice peppers finely and prepare jalapeño to your preferred heat level.
- Beat softened cream cheese until smooth. Mix in honey.
- Add lime juice, optional zest, garlic powder, paprika, pepper, and a little salt.
- Fold in sweet peppers, jalapeño, cilantro, and optional cheddar. Taste and adjust seasoning gradually.
- Cover and refrigerate at least 30 minutes, preferably 1–2 hours for flavor.
- Garnish just before serving. Let a serving portion stand about 10 minutes if needed for easier spreading.
Storage: Refrigerate covered at 40°F or below for up to 4 days. Freezing is not recommended for texture. Keep serving time within ordinary perishable-food limits and use clean utensils.