Spicy Pizza Spread with Giardiniera
A spread, a schmear, whatever you call it, it's easy, fast, and so good.
Ingredients
- 8 oz cream cheese or neufchatel (one standard block)
- ¼ cup Chicago-style giardiniera (with the oil) (mild to extra hot, at your preference)
- ¾ tsp Italian seasoning blend (can sub 1 tbsp fresh basil and/or oregano)
- 2 tbsp grated Parmesan cheese
- ½ cup grated mozzarella or pizza cheese blend
- 2 tbsp chopped sun-dried tomatoes in oil (optional, can sub 1-2 tbsp tomato paste but this will change the color)
- ¼ cup diced pepperoni or crumbled, cooked, and drained Italian sausage (optional)
Instructions
- In the bowl of a food processor, pulse the giardiniera and herbs a few times to just break up the largest pieces of peppers. (Skip this step if your giardiniera is already finely diced, and blend the cream cheese first).
- Do not puree- you will be blending more when you add the cheese and want visible pieces in your spread for appearance and texture.
- Cube the softened cream cheese and add to the food processor bowl, along with the grated Parmesan cheese and the Italian seasoning.
- Pulse the mixture until it comes together and is completely mixed. Stop while there are still confetti-sized chunks of vegetable visible in your spread.
- Either carefully pulse in the remaining ingredients, or remove the blade and fold them in with a spatula.
- Transfer to a Pyrex or other bowl with a tight-fitting lid to store in the fridge for 3-7 days.
Notes
Nutritional information is an estimate, and calculated assuming full-fat block style cream cheese, part-skim shredded mozzarella cheese, sun-dried tomatoes and pepperoni are used in the recipe.
Nutrition
Calories: 67kcalCarbohydrates: 6gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 8mgSodium: 337mgPotassium: 105mgFiber: 0.2gSugar: 1gVitamin A: 73IUVitamin C: 3mgCalcium: 114mgIron: 0.2mg
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