Hottsie tottsie dipsie doooo cheese spread

Irisa Raina 9


This is really a great pepper cheese. I served this a few weekends ago with some smoked trout and crackers on one platter, and on the other platter I served it with blue tortilla chips, my husband said { our company will not want to leave } after this! The rest of the dip I ended up sending home with them, along with the recipe.
Oh and if the peppers look a wee bit O frosty, in the pictures they are! I always freeze the ones I’ll know I’ll be cooking with.
What I love about this particular dip is first you taste the sweet and then { LOOK OUT } the heat comes and pays you a visit!


☆☆☆☆☆ 0 votes

Stove Top


  • ·
    4 ounces philadelphia cream cheese
  • ·
    6 ounces goat cheese
  • ·
    3 ounces gorgonzola cheese { or the blue cheese of your choice }
  • ·
    6 ounces extra sharp cheddar cheese
  • ·
    12 serrano peppers
  • ·
    2 poblano peppers
  • ·
    2 habanero peppers
  • ·
    4 jalapeno peppers
  • ·
    3 whole roasted red pepper { drained from a jar }
  • ·
    2 tablespoon unsalted butter
  • ·
    ¾ cup finely minced red onion
  • ·
    1 carrot peeled and shredded
  • ·
    ¾ cup turbinado sugar
  • ·
    1 tablespoon red wine vinegar
  • ·
    1 _ 12 ounce can vernor’s ginger ale { if you can’t find vernor’s use seagram’s ginger ale }

  • ·
    food processor or blender

How to Make Hottsie tottsie dipsie doooo cheese spread


  1. Sauté the red onion and carrots in the butter on low till they are soft and have some great caramelized color going on, remove from the pan, remove and set aside.
  2. With a paper towel wipe the pan and bring the Vernor’s, sugar and vinegar to a rolling boil. Remove the stems from the peppers and put the peppers in whole { cut them open and remove some of the seeds and stems if you don’t want this to be a hot cheese spread } and toss them the pan once the sugar has dissolved.
  3. Cook the pepper's down and once you see almost all the liquid is reduced, turn the heat to low so as not to burn the peppers, you should have about 1 tablespoon of the syrup in the bottom of the pan.
  4. Let the peppers cool slightly and in a food processor put the cooked peppers, roasted red peppers and onions/carrots in and process till it is in small pieces.
  5. Add the cheese and process again.
  6. Put this into a container and refrigerate.
  7. This is not for the faint of heart; you can adjust the heat by changing the types of peppers you use.
    Do not stand over the pan of peppers for too long while they are cooking….or it will really clear your sinus’s.

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