Creamy Goat Cheese Spread

published Nov 20, 2021
Cheese Spread Recipe

This quick and easy spread gets a big boost of flavor from pickled jalapeños (and the juice from the jar!).

Serves6 to 8

Makesabout 3 cups

Prep10 minutes

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Cheese spread in a bowl
Credit: Meghan Glass

What do you call a party without cheese? A sad party. This subtly spicy, extra-creamy cheese dip is a must-have for any gathering. With three kinds of cheese and some peppers for zip and spice, it’s an appetizer that’ll disappear in no time. 

Often, you’ll find recipes similar to this called “pub cheese.” It’s a common item to show up on bar menus. While this recipe omits alcohol, it’s perfect paired with a pint of ale. (Beer and cheese go together like a hand in glove, after all.) As for the dippers, pretzels, veggies, breadsticks, or tortilla chips are excellent choices.

What Kind of Cheese Is Best for Cheese Spread?

Using a combination of semi-soft and soft cheeses is the way to go for this recipe. It makes things easier to come together and whips up nicely for the best texture. While pre-shredded cheddar cheese does work, grating your cheese from a block makes for a more creamy dip.

Cheese Spread Variations

Feel free to switch things up — cheese dip is very versatile!

  • For a Southwestern-inspired dip: Substitute the sharp cheddar for pepper Jack and use chili powder, ground cumin, or even taco seasoning!
  • For something more Italian-leaning: Omit the jalapeños and replace them with roasted red peppers. Instead of cheddar and goat cheese, swap in shredded mozzarella and finely grated Parmesan and add Italian seasoning and red pepper flakes for some kick.

Cheese Spread Recipe

This quick and easy spread gets a big boost of flavor from pickled jalapeños (and the juice from the jar!).

Prep time 10 minutes

Makesabout 3 cups

Serves6 to 8

Nutritional Info


  • 8 ounces

    cream cheese

  • 4 ounces

    fresh goat cheese

  • 8 ounces

    sharp cheddar cheese

  • 3 tablespoons

    sliced pickled jalapeños

  • 2 tablespoons

    jarred peppadew peppers or roasted red peppers

  • 1 tablespoon

    pickled jalapeño juice (from the jar)

  • 1 teaspoon

    mustard powder

  • 1 teaspoon

    onion powder

  • 1 teaspoon

    garlic powder

  • 1 teaspoon

    smoked paprika

Serving options:

  • Crudités

  • Chips

  • Pretzels


  1. Place 8 ounces cream cheese and 4 ounces fresh goat cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 30 minutes. Meanwhile, grate 8 ounces sharp cheddar cheese on the large holes of a box grater (about 2 cups). Finely chop 3 tablespoons pickled jalapeños and 2 tablespoons peppadew or red peppers.

  2. Add the cheddar, pickled jalapeños, peppadew or red peppers, 1 tablespoon pickled jalapeño juice (from the jar), 1 teaspoon mustard powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika to the bowl of cream cheese. Beat with the paddle attachment on medium speed, scraping down the sides of the bowl, until fluffy and the ingredients are fully incorporated, 1 to 2 minutes. Serve with vegetables, chips, and/or pretzels for dipping.

Recipe Notes

Storage: Refrigerate cheese spread in an airtight container for up to 5 days. Let sit at room temperature until softened before serving.

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