Jalapeño Pimiento Cheese

 

There is something about summer that makes me want to stock the refrigerator with all sorts of dips and spreads in order to make snacking and sandwich making quick and easy. As you are well aware, if you have read this blog for any length of time, I am a bit of a pimiento cheese fan, am constantly trying new recipes, and tweaking existing ones. It occurred to me this morning when I was chopping vegetables for crudités that I had yet to make pimiento cheese with jalapeño added, so I did just that. This is spicy and delicious, so easy to gobble right up.Jalapeño Pimiento Cheese

2 c. freshly grated extra-sharp Cheddar cheese

4 oz. cream cheese, cut into 1” cubes, room temperature

4 oz. Melissa’s fire roasted red peppers, chopped

3 T. Duke’s mayonnaise

¼ t. garlic powder

¼ t. onion powder

¼ t. Slap Ya Mama 

1 Melissa’s pickled jalapeño pepper, ribs and seeds removed, minced

Freshly ground black pepper, to taste

 Place all ingredients into a medium mixing bowl, and beat at medium speed with a handheld mixer until combined. Turn into a lidded container, and refrigerate for at least eight hours or overnight in order to allow flavors to meld. Keeps refrigerated for 7-10 days.

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