Pepper Cheese

This is a classic. My mom and I have been making it for years and I always make it the same day I make gazpacho. Cusinart is already out and you have leftover pepper and onion. Easy peasy.

It is the perfect thing to have in your fridge for a snack or whip out as an hors d’oeuvre when friends stop by. Also, totally kid approved!


  • 1 Pound good sharp cheddar (white or orange)
  • 1 small pepper or half large, any color
  • 1/4 red onion


    1.Rough chop pepper and onion and add to cusinart.
    2. Pulse until a fine dice with a good amount of liquid.Place small strainer over a bowl and put pepper onion mixture in. Allow to strain, using a spatula to push liquid out.

    3. Meanwhile, cube cheddar into 1/2 inch pieces and add to base of cusinart.
    4. Pulse the cheese a few times to break into smaller pieces. Then add strained pepper onion mixture, reserving the liquid (you may need to add back in to cheese!)
    5. Pulse again to combine the peppers, onion & cheddar.
    6. Slowly add in a little of the liquid to smooth out mixture (you may need a little or you may need the whole thing). Check for seasoning and add salt and pepper if needed.
    7. Process once more until really smooth.

    8. Store in covered container in refrigerator for a week.
    9. Spread in toast, crackers, celery sticks or cucumbers. Make a grilled cheese or quesadilla or swirl into soup- it is so good!

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