This ‘dangerously hot’ party food is incredibly simple and delicious. Sometimes people complain that this buttery, creamy pepper spread is too hot, yet they still enjoy it. Naturally, you can modify the heat to suit your preferences. This goes well with thin flatbreads, in my opinion.
| Servings: | 32 |
| Yield: | 4 1/2 cups |
Ingredients
- 3 (8 ounce) packages cream cheese, softened
- 8 ounces fromage blanc
- 2 tablespoons tomato paste
- 2 teaspoons cider vinegar
- ½ teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup sriracha hot sauce
- 2 tablespoons ghost pepper hot sauce, or to taste
- 2 tablespoons sweet paprika
- 2 tablespoons hot smoked paprika
- 2 teaspoons ground dried chipotle pepper
- 1 teaspoon cayenne pepper, or to taste
- salt to taste
Instructions
- Place cream cheese, fromage blanc, tomato paste, cider vinegar, Worcestershire sauce, onion, and garlic powder in a bowl. Add sriracha sauce, ghost pepper sauce, sweet and hot paprika, chipotle powder, and cayenne pepper. Stir until well combined and the cheeses are completely blended in.
- Cover bowl with plastic wrap and refrigerate about 3 hours or, ideally, overnight. Season with salt, if desired.
- Transfer to a serving bowl.
- If you can’t find fromage blanc, substitute an equal amount of mascarpone cheese or just more cream cheese.
Nutrition Facts
| Calories | 83 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 188 mg |
| Sugars | 0 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I love spicy food so this dip was perfect. If you want it less spicy dont use as much cayenne and/or dont use ghost pepper sauce
when you said dangerously spicy I didn’t know you meant I would die, now I am a ghost and I am coming to haunt you hahAA
I made it for a party and people couldn’t get enough.