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Parmigiano Reggiano Peppadew Pepper Stuffing/Cracker Spread/Chip Dip


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.


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


Lydia Critchley


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