Ingredients
Scale
- 8 oz block cream cheese, softened
- ½ cup roasted red peppers, drained and patted dry
- 2 tablespoons hot honey
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- 1 small garlic clove, finely minced or grated
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes, or less to taste
- 1 teaspoon fresh lemon juice
- Up to ¼ teaspoon salt, to taste
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon chopped parsley or chives, optional
- Extra hot honey and herbs, optional, for serving
Instructions
- Drain and thoroughly dry the roasted peppers. Finely chop for a textured spread.
- Beat or stir the softened cream cheese until smooth.
- Mix in sour cream, mayonnaise, hot honey, garlic, paprika, pepper flakes, lemon juice, black pepper, and a small pinch of salt.
- Fold in the chopped peppers and optional herbs. Alternatively, process the peppers with the base until smooth, then fold in herbs.
- Cover and refrigerate for 30–60 minutes. Taste and adjust seasoning if needed.
- Spoon into a bowl, garnish with a light hot honey drizzle and herbs, and serve with crackers, bread, or vegetables.
- Prep Time: 10 minutes
- Cook Time: 30–60 minutes