Real Recipes From Real Home Cooks ®

sweet and tangy pepper spread

(1 rating)
Blue Ribbon Recipe by
Susan Simpson
Harrington, DE

Everyone loves colorful food, especially when it's snack time! This spread looks great on a table full of munchies.

Blue Ribbon Recipe

Yum, this dip is quite tasty. It's sweet, savory and smoky. The marmalade and balsamic reduction give the dip a sweet and unique flavor. We loved the smokiness from the Gouda and bacon. Bell peppers add a crisp bite to the dip. Serving with buttery crackers is perfect. They add a nice saltiness that complements the dip really well. But try this with your favorite dippers.

— The Test Kitchen @kitchencrew
(1 rating)
yield 20 people, approximately 3 crackers each
prep time 20 Min
method No-Cook or Other

Ingredients For sweet and tangy pepper spread

  • 8 oz
    cream cheese, softened
  • 1/2 c
    orange marmalade
  • 8 oz
    bacon, cooked and crumbled
  • 1/2 c
    smoked Gouda cheese, shredded
  • 2 tsp
    balsamic reduction
  • 1 lg
    bell pepper, any color
  • 3 sm
    bell peppers, any color

How To Make sweet and tangy pepper spread

  • Marmalade and cream cheese in a bowl.
    Beat cream cheese and marmalade together with a hand mixer until well blended.
  • Bacon, shredded cheese, and balsamic reduction added to the bowl.
    Stir in meat, cheese, and balsamic reduction. Set aside.
  • Slicing the tops off the peppers.
    Cut off the tops of the peppers. Remove seeds and pith to make four “bowls.” Reserve the three small tops as “lids.”
  • Red pepper top finely chopped.
    Finely chop the large pepper top.
  • Red pepper added to the cream cheese mixture.
    Stir into the cream cheese mixture.
  • Cream cheese mixture stuffed into peppers.
    Fill pepper “bowls” with the mixture. Chill until ready to serve. Serve with crackers or chips.
  • 7
    NOTE: If you like more chunks of peppers in your spread, just chop all of the pepper tops instead of keeping the small ones intact as "lids."