Whether it’s a dinner party, potluck, or a family holiday gathering, I’m all about easy appetizers. If you’re coming to our house, you can count on a loaf of fresh-milled sourdough bread with something to slather on top. Sometimes its butter, but if I’ve still got peppers coming in from the garden, it’s likely to be this creamy roasted cayenne pepper spread!
I use cayenne peppers for this spread because of their heat and surprising sweetness. Would you believe that they’re sweeter than bell peppers? They’re one of our favorite peppers to grow for that very reason!
A word of caution – this recipe is definitely not for those who are sensitive to spice! Even with the seeds and ribs removed, it can pack a punch. However, balanced with a squeeze of lemon juice, a couple leaves of fresh basil, and a bit of garlic all blended into a creamy spread, it’s delightful. Like a roasted red (bell) pepper spread with a kick! Just be sure to give your friends and family a heads up when you serve it.
What goes well with this roasted cayenne pepper spread?
As you might suspect, this spread is delicious on a slice of homemade sourdough bread or some crackers. However, I also love it on sandwiches and burgers to kick things up a notch. It’s also a great snack, whether as a veggie dip or smeared on some hard-boiled eggs.
Can you use different peppers for this roasted cayenne pepper spread?
I don’t see why not! I’ve only ever used cayenne peppers, but I think it would be good with any ripe pepper you like. Unripe (green) peppers probably wouldn’t taste quite as good in this recipe since the subtle sweetness from the pepper is an important part of the flavor of the spread.
Can I make this roasted cayenne pepper spread more or less spicy?
Yes! For a spicier spread, leave the seeds and ribs in the peppers when you roast and blend them. You can also add a few more peppers or add an even spicier pepper to the mix.
For a milder spread, use fewer peppers, fully remove the ribs and seeds, and/or replace a few of the cayenne peppers with a red bell pepper.
How long does this roasted cayenne pepper spread keep?
Stored in the fridge in an airtight container, it will keep for about 2 weeks (though I’ve had it last a bit longer than that). However, if it looks or smells off, toss it!
Also, be sure not to leave it out at room temperature too long if enjoying it as an appetizer. Once it has been in the danger zone (40-135°F) for 2 hours, there is a much higher risk of contamination. Take it out of the fridge just before serving, then return it to the fridge promptly afterward. You can also put out smaller amounts of it and refresh the dish on the table as it empties throughout the evening.
Ingredients
- 6-8 fresh red cayenne peppers – or 3-4 cayenne peppers and a red bell pepper for a milder spread.
- 8oz cream cheese, softened
- 3 cloves garlic, minced
- 12-14 large fresh basil leaves, chopped (about 2 tbsp) – I don’t recommend using dried basil because it has a different flavor. However, if you use dried basil, use 2 tsp and allow it to sit in the fridge for a day or two before serving for best results.
- 1 tsp lemon juice
- Pinch of salt
Directions
Step 1: Preheat oven to 450°F and line a baking sheet with parchment paper.
Step 2: Slice peppers and removes ribs and seeds (or leave in for a spicier spread). Place on a baking sheet, skin-side up.
Step 3: Roast peppers for 15 minutes, checking every 5 minutes, until slightly charred. Remove from oven, set aside, and allow to cool for 5 minutes. I leave the skin on, but you can remove it if you’d like.
Step 4: Combine all ingredients in a food processor and blend until smooth and homogenous.
Step 5: Either serve immediately or store in fridge until ready to serve. The flavors continue to blend over time, so I prefer to make this at least a day in advance if possible.
Equipment
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Creamy Roasted Cayenne Pepper Spread
This creamy roasted cayenne pepper spread is the best easy appetizer, especially when paired with a loaf of homemade bread!
- Total Time: 30 minutes
- Yield: 20 servings
Ingredients
- 6-8 fresh red cayenne peppers
- 8oz cream cheese, softened
- 3 cloves garlic, minced
- 12-14 large fresh basil leaves, chopped (about 2 tbsp)
- 1 tsp lemon juice
- Pinch of salt
Instructions
- Preheat oven to 450°F and line a baking sheet with parchment paper.
- Slice peppers and removes ribs and seeds (or leave in for a spicier spread). Place on a baking sheet, skin-side up.
- Roast peppers for 15 minutes, checking every 5 minutes, until slightly charred. Remove from oven, set aside, and allow to cool for 5 minutes. I leave the skin on, but you can remove it if you’d like.
- Combine all ingredients in a food processor and blend until smooth and homogenous.
- Either serve immediately or store in fridge until ready to serve. The flavors continue to blend over time, so I prefer to make this at least a day in advance if possible.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Sauce, Snack
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free, Keto, Low-Carb, Pescatarian, Vegetarian
Nutrition Facts
Amount Per Serving
Calories: 42 kcal
Fat: 4g
Total Carbohydrates: 1g
Fiber: 0g
Protein: 1g
The nutrition data provided here is for informational only and is only an estimate based on an online nutrition calculator. It cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. It should not be considered a substitute for a professional nutritionist’s advice This data should be interpreted and used at your own risk.
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