Southern Spread & Guac Recipe
Peppadew cheese and scratch guacamole with corn chips.
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Ingredients
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Guacamole
Peppadew & Cheese Spread
To Serve
Method
Guacamole
Prep avocados and aromatics
Halve the avocados, remove pits, and scoop flesh into a medium bowl. Immediately squeeze in 2 tablespoons lime juice to slow browning. Add finely diced red onion, minced garlic, seeded and finely diced jalapeño (adjust quantity for heat), chopped cilantro, and optional diced, seeded tomato.
Season and mash
Sprinkle in ground cumin, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Using a fork or potato masher, mash the avocado mixture to your preferred texture—slightly chunky for texture or smoother if desired. Taste and adjust lime, salt, or jalapeño as needed. Cover and refrigerate while preparing the Peppadew spread if not serving immediately.
Peppadew & Cheese Spread
Soften and combine cheeses
In a medium bowl, use a spatula or electric mixer on low to combine the softened 8 oz cream cheese and 4 oz goat cheese until smooth and homogenous. Scrape sides to ensure even texture.
Add Peppadews and flavor
Fold in the drained, chopped Peppadew peppers and 1 tablespoon reserved Peppadew brine for brightness. Add 1 teaspoon smoked paprika, 1 teaspoon honey, and 1/2 teaspoon freshly ground black pepper. Mix until peppers are evenly distributed.
Finish and chill
Fold in 2 tablespoons finely sliced chives. Taste and adjust seasoning—add a pinch more salt or a few drops of brine if you want more tang. Transfer the spread to a shallow serving dish, smooth the top, and chill 15–30 minutes to allow flavors to meld, or serve immediately at room temperature for easier spreading.
To Serve