Anchovy, Cream Cheese, and Hot Pepper Spread
Rebecca Haley-Park
Don’t be afraid of anchovies! They bring briny umami to this dip accented by creamy, fresh cheese and zingy hot peppers. Fresh veggies bring crunch and springtime vibes.
- 16 anchovy fillets
- 3 cloves garlic
- 1 cup 8 ounces cream cheese
- ½ pound mixed hot peppers such as jalapeños, serranos, cherry peppers, and fresnos, seeded and roughly chopped
- Water crackers for serving
- Sliced radishes for serving
- Sliced cucumbers for serving
►Add anchovies, garlic, and cream cheese to a food processor. Blend until fluffy and fully incorporated. Add hot peppers and pulse until just combined.
►Serve with water crackers, sliced radishes, and sliced cucumbers.