Originally, I had planned my traditional start to the upcoming autumn season with Pumpkin Pecan Bread. Then I realized I had already shared this recipe. Each year when the first day of September rolls around, I’m buying up cans of pumpkin and baking. It has become a ritual since my son moved out on his own after he turned 18.
Short story: Many years ago, we moved north to Washington, and our son remained here in California. On the following year, I was determined to give him a special birthday. We couldn’t go down to see him, so I sent him a care package. One of the items was my pumpkin bread. Since that time, he gets a loaf of this bread on his birthday, which lands in September.
Though we’ve moved back to California, I still carry on the tradition with him.
If you’re reading this blog today, my son, I’m bringing you a loaf along with this Roasted Red Pepper Spread.
Happy (Early) Birthday with love!
Roasted Red Pepper Spread
2 medium red bell peppers
2 oz. cream cheese, softened
10 oz. shredded mild cheddar cheese
½ cup mayonnaise
1 ½ teaspoons hot sauce (I use Frank’s Red Hot Wing Sauce)
¾ teaspoons Worcestershire Sauce
¼ teaspoon cayenne pepper
¾ teaspoon salt
¼ teaspoon ground black pepper
Heat oven to 425 degrees. Slice bell peppers in half and remove seeds. Place on baking sheet and roast for 40 minutes. Skin will be black and blistered.
While the peppers are roasting, mix cream cheese, cheddar cheese, mayonnaise, hot sauce, Worcestershire sauce, cayenne, and salt and pepper in a large bowl.
Once the peppers are done and are cool enough to handle, chop and dump into the bowl with the other ingredients (I like to keep the charred flesh of the peppers, but others like to remove the blackened flesh before chopping). Transfer everything to a food processor and pulse until the mixture is combined. You can make this coarse or smooth, depending on your preference.
Chill overnight for all the flavors to blend or for several hours in the refrigerator.
Serve with bread, crackers, or vegetables.