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Category: Spreads -- Cold
Prep Time: Cook Time: Total Time:
4 jalapeno peppers, halved and seeded
2 red bell peppers, halved and seeded
1 (8-ounce) package shredded sharp Cheddar cheese
1 (8-ounce) block smoked Cheddar cheese, shredded
1/2 cup mayonnaise
1 (3-ounce) package cream cheese, softened
1 teaspoon Worcestershire sauce
1/2 teaspoon liquid smoke
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground chipotle pepper
1/8 teaspoon ground red pepper
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Place jalapeno and bell peppers on prepared baking sheet. Bake for 25 minutes. Remove from oven. Place peppers in a large glass bowl; cover with plastic wrap, and let cool for 20 minutes. Remove plastic wrap. Wearing gloves, remove skin from peppers. Discard skin.
In the work bowl of a food processor, combine peppers, sharp Cheddar, smoked Cheddar, mayonnaise, cream cheese, Worcestershire, liquid smoke, salt, and peppers; pulse until smooth. Serve immediately, or cover and refrigerate for up to 1 week. Serve with crackers, if desired.
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PIMIENTO CHEESE SPREAD
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Category: Spreads -- Cold
Prep Time: Cook Time: Total Time:
4 jalapeno peppers, halved and seeded
2 red bell peppers, halved and seeded
1 (8-ounce) package shredded sharp Cheddar cheese
1 (8-ounce) block smoked Cheddar cheese, shredded
1/2 cup mayonnaise
1 (3-ounce) package cream cheese, softened
1 teaspoon Worcestershire sauce
1/2 teaspoon liquid smoke
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground chipotle pepper
1/8 teaspoon ground red pepper
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Place jalapeno and bell peppers on prepared baking sheet. Bake for 25 minutes. Remove from oven. Place peppers in a large glass bowl; cover with plastic wrap, and let cool for 20 minutes. Remove plastic wrap. Wearing gloves, remove skin from peppers. Discard skin.
In the work bowl of a food processor, combine peppers, sharp Cheddar, smoked Cheddar, mayonnaise, cream cheese, Worcestershire, liquid smoke, salt, and peppers; pulse until smooth. Serve immediately, or cover and refrigerate for up to 1 week. Serve with crackers, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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