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Snack recipe · from the recipe book

Smoky Roasted Pepper Pimento Cheese Spread

A creamy, sharp cheddar spread studded with charred sweet peppers and smoky paprika, piled onto crisp whole-wheat toast.

Smoky Roasted Pepper Pimento Cheese Spread

Ingredients

  • 2 medium240 gRed bell pepperhalved and seeded
  • 1⅛ tsp5 gOlive oil
  • 1 cup shredded110 gCheddar cheesefinely shredded
  • ¼ cup60 gCream cheesesoftened
  • 3 oz80 gPlain Greek yogurt, nonfat
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • ¼ tsp1 gGarlic powder
  • ¾ tsp3 gHot sauce
  • ¼ tsp0.5 gBlack pepper
  • 1 medium15 gGreen onionsthinly sliced
  • 4 slices128 gWhole-wheat bread4 slices

Steps

  1. Preheat the oven to 450°F (230°C) and line a sheet pan with foil.
  2. Rub the bell pepper halves with the olive oil and lay them skin side up on the pan. Roast 20 to 25 minutes, until the skins blister and blacken in spots.
  3. Move the roasted peppers to a bowl, cover, and let them steam 10 minutes; then peel off the skins and finely chop the flesh.
  4. While the peppers steam, stir the softened cream cheese and Greek yogurt together in a bowl until smooth.
  5. Stir the smoked paprika, garlic powder, hot sauce and black pepper into the cream cheese mixture.
  6. Fold in the shredded cheddar and the chopped roasted peppers until evenly mixed, keeping the spread chunky.
  7. Toast the whole-wheat bread slices in the oven or a toaster until crisp, then cut each into 4 triangles.
  8. Spoon the spread into a bowl, scatter the green onion over the top, and serve with the toast triangles.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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