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Parmigiano Reggiano Peppadew Pepper Stuffing/Cracker Spread/Chip Dip

INGREDIENTS

1/2 to 3/4 pound Grated Parmigiano Reggiano cheese

16 oz. Ricotta Con Latte cheese

1 Tablespoon Chopped fresh rosemary

3/4 to 1 teaspoon McCormick California Garlic Parsley powder

1 pound Peppadew peppers (located in the salad bar of your deli/food store) or fresh mushrooms

Optional: If cream, etc. (see below) is added you can use it as a chip dip.

DIRECTIONS AND NOTES:

Blend all but the peppers.  (This keeps well and the flavor will improve if you allow it to sit in your refrigerator, etc. so the flavors blend, before serving.)

Use a small spreader or cut a corner off of a sturdy (freezer) plastic bag and place spread in the bag. Squeeze the bag so the spread comes out of the corner, like a piping bag.

If the spread is too stiff, add some cream, or half & half, or evaporated milk to desired consistency and this then can be used as a dip too.

Ingredient amounts may be adjusted to individual taste.

I developed this recipe for a demo presentation in a grocery store.

Questions on food, cooking or classes: call me 608-240-9773

Thanks.

Lydia Critchley

 

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