Pickled Pepper Cream Cheese

Ingrédients

8 ounces (225 g) cream cheese, at room temperature

½ cup (110 g) drained, chopped mixed peppers, such as pepperoncini or Mama Lil's brand

Kosher salt

Instructions

In a stand mixer fitted with the paddle (or in a bowl with a wooden spoon), mix the cream cheese for about 30 seconds until smooth. Add the drained peppers and spin until well blended. Taste and add salt to your liking. Keep in the refrigerator for up to 1 week.

Notes

This comes into its full glory when you make it with two types of peppers, to get contrasting flavors, colors, and textures. I prefer peppers in brine, but peppers in oil can be delicious, too. You probably have something in the door of your refrigerator right now that will work

MAKES 1¼ CUPS (335 G)