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16 ounces cream cheese

1 pimiento strip

6 tablespoons butter

2 teaspoons garlic powder

5 cooked pieces of bacon or pancetta

1 teaspoon paprika

8 ounces pre-made Port Wine cheese spread

1 teaspoon hot sauce

Freshly cracked black pepper, to taste


1. Soften cream cheese to room temperature.­­

2. Cut pimiento strip into small pieces.

3. Melt butter in the microwave.

4. Dice bacon into small pieces.

5. Combine all ingredients in a medium bowl until well-combined.

6. Serve at room temperature or refrigerate for 30 minutes and serve with crackers or a toasted baguette.

7. Enjoy with a glass of Edna Valley Chardonnay.