Roasted Red Pepper Cheese Spread

INGREDIENTS

• 8 ounces sharp cheddar about 2 cups finely shredded
• 4 ounces cream cheese
• 2 Tablespoons butter (salted or unsalted)
• 1-2 Tablespoons juice from roasted red peppers
• ¼ cup roasted red peppers (jarred in juice)
• ½ cup homemade bacon bits (optional)

DIRECTIONS 

1. Remove cream cheese and shredded cheese from the refrigerator 30-60 minutes before making the cheese spread.
2. Add the shredded cheddar cheese to the bowl of a stand mixer or a large deep bowl if you are using a hand mixer. Using the paddle attachment begin mixing on low speed until the cheese begins to form little balls and then increase to high speed until the cheese starts to clump and stick to the paddle. This can take several minutes.
   • 8 ounces sharp cheddar
3. Add the cream cheese and butter and mix on low speed for about 30 seconds and then increase to medium speed to combine all the ingredients. Scrape the sides of the bowl as needed and when it's almost all incorporated increase to high speed for about 30 seconds.
   • 4 ounces cream cheese
   • 2 Tablespoons butter
4. Add in 1 Tablespoon of the roasted red pepper juice while the mixer is running on low speed and scrape the sides of the bowl to see if it's the consistency you want. If you want it a little thinner, add the second Tablespoon of red pepper juice and mix until incorporated.
   • 1-2 Tablespoons juice from roasted red peppers
5. Add in the roasted red peppers and mix for about 30-60 seconds on medium speed and then increase to high speed until the peppers are incorporated and well blended. You should still be able to see chunks of the red peppers throughout the cheese mixture.
   • ¼ cup roasted red peppers
6. Add in the bacon bits and mix on low for 30-60 seconds.
   • ½ cup homemade bacon bits
7. Transfer to a bowl and serve with your favorite crackers or veggies.