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Whipped Spicy Tomato Vodka Spread

Caramelized tomato paste, garlic, and crushed Calabrian chili peppers are simmered with a splash of vodka, then whipped into softened cream cheese. The result is smooth and savory with a slow-building heat. Finished with crispy garlic and basil oil, it’s meant to be scooped, not twirled.
Course Appetizer/Snack
Cuisine Italian American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 Servings
Calories 360kcal
Author Meghan Birnbaum

Equipment

  • Small skillet
  • Mixing bowl
  • Whisk or hand mixer
  • Food processor or blender (optional for extra smooth)
  • Jar or blender for basil oil (optional)
  • Serving bowl or shallow dish

Ingredients

Dip Base:

  • 8 ounces cream cheese softened
  • 2 tablespoons tomato paste
  • 1 teaspoon Calabrian chili paste or more to taste
  • 1 small garlic clove grated or finely minced
  • 2 tablespoons olive oil
  • 1 tablespoon vodka
  • 2 tablespoons grated Parmesan or Pecorino Romano
  • 1 to 2 tablespoons heavy cream or Greek yogurt to loosen
  • Salt to taste

For Garnish:

  • ½ cup olive oil for basil oil
  • ½ cup fresh basil leaves
  • 1 tablespoon more Calabrian chili paste optional
  • Lemon zest or extra grated cheese optional

For Serving:

  • Warm focaccia
  • Crackers or crostini
  • Raw veggies
  • Sliced baguette lightly toasted if desired

Instructions

  • Caramelize the base: In a small skillet, heat 2 tablespoons olive oil over medium-low. Add tomato paste, grated garlic, and Calabrian chili paste. Stir often and cook for 4 to 5 minutes until the mixture darkens in color and becomes fragrant.
  • Deglaze with vodka: Pour in the vodka and cook for 1 to 2 minutes, stirring constantly, until the alcohol cooks off and the mixture is glossy and jammy. Let cool completely.
  • Whip the dip: In a mixing bowl, combine softened cream cheese, the cooled tomato-vodka mixture, grated cheese, and cream or yogurt. Whip until smooth using a whisk or hand mixer. Add salt to taste. Optional: blend for an extra silky texture.
  • Make basil oil (optional): In a blender or small jar, blend ½ cup olive oil with basil leaves and a pinch of salt until bright green. Strain or use as-is.
  • Chill the dip: Refrigerate for at least 30 minutes or up to 2 days before serving.
  • Finish and serve: Spoon dip into a shallow bowl. Drizzle with basil oil and a spoonful of crushed calabrian chilis. Top with optional lemon zest or extra cheese. Serve cold with crackers, warm bread, or fresh vegetables.

Notes

  • Peppers too hot? Sub crushed red pepper for a milder version.
  • Skip the vodka if needed—add a splash of broth or water instead.
  • Can be made fully ahead, just garnish right before serving.
  • Serve it alongside roasted veggies or as a spread on sandwiches.
  • Leftovers make an excellent bagel schmear (trust me).

Nutrition

Serving: 1Serving | Calories: 360kcal | Carbohydrates: 4g | Protein: 3g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 43mg | Sodium: 182mg | Potassium: 119mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 740IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 0.4mg