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Piquillo Cheese Spread

Piquillo Cheese Spread

  • Prep Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 16 ounces, about 1 pint (enough for 2 mini pumpkins)


  • 6 ounces extra sharp Cheddar cheese, grated
  • 6 ounces Colby cheese, grated
  • 6 ounces piquillo peppers, chopped
  • 2 ounces cream cheese, at room temperature
  • 6 tablespoons mayonnaise
  • 3 slices bacon, cooked and crumbled
  • 1 tablespoon grated onion
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon hot pimenton (Spanish smoked paprika)
  • 1/4 teaspon hot sauce
  • 1/8 teaspoon cayenne pepper
  • Toast points or crackers, for serving


  • In a large mixing bowl combine all of the ingredients and mix well. Divide the mixture in half and shape each half into a ball. Refrigerate until firm, about 1 hour.

    Use the stem of a pepper to create a stem for each of the "pumpkins" and score the cheese balls at regular intervals all the way around.

    The cheese spread can be made ahead of time and stored in a resealable container for up to 1 week.

    Serve with toast points or crackers.

Recipe Details