Pimento and Jalapeno Cheese |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I never liked pimento cheese until I moved south and had some made fresh. All the difference. I like this as it gives a kick with the jalapeno. The red bell pepers can be roasted fresh or from a jar. This recipe will work well on a picnic as there is no mayo. To use as a dip, increase the yogurt. Ingredients:
24 ounces cheddar cheese, shredded (for me, sharper the better or use a few different ones) |
8 ounces cream cheese, softened |
14 ounces pimiento, drained and diced |
12 ounces red bell peppers, roasted and cleaned (optional) |
1/2 cup jalapeno pepper, drained and sliced |
1/4 cup plain yogurt |
2 tablespoons worcestershire sauce (optional) |
garlic (optional) |
Directions:
1. If all the ingredients won't fit in your food processor, scale the recipe down.
2. Process the cream cheese, and everything after it by pulsing 5 to 6 times or to desired consistency.
3. Place in a bowl. Add cheese. Blend well.
4. Cover and chill up to 1 day.
5. Serve with crackers or bread. Nice for tea sandwiches.
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