ALICIA ROSS FOR KITCHEN SCOOP Enlarge
For those of you who crave classic pimento cheese like I do, you will be intrigued with today’s recipe. For those of you who are still trying to figure out what the pimento cheese craze is all about, you’ll be entranced. And for those of you who prefer not to spread your cheese at all, your dipping possibilities just radically improved.
Introducing Pepper Jack Cheese Spread With Jalapenos. It’s a cheese spread for crackers, celery sticks, pretzels, or any bread. But pop it in the microwave, melt it, and then give it a stir. Now you have a new twist on queso dip.
Top off your favorite grilled meat with a smear and plain turns into perfection. Pepper Jack Cheese Spread With Jalapenos is not only a new guy in town — he’s spicy!
Pepper Jack Cheese Spread With Jalapenos
Start to finish: Less than 10 minutes
Yield: Makes about 2½ cups, serves about 8 (depending on serving size)
2 cups shredded pepper jack cheese, at room temperature
3 ounces cream cheese, at room temperature
¼ cup light or regular mayonnaise
2 tablespoons jarred jalapeno peppers, drained well and chopped (or 1 fresh jalapeno pepper, seeded and chopped)
¼ teaspoon salt
1/8 teaspoon ground black pepper, or more to taste
Combine all the ingredients using a mixer with paddle attachment, if possible. (Or mix by hand with a wooden spoon.) Mix just until blended. Serve immediately or store, covered, in the refrigerator until ready to serve. Best if brought back to room temperature before serving or heated in microwave as a dip.
Will keep (sealed and refrigerated) up to 5 days.
Approximate values per 2 tablespoons: 66 calories, 6 g fat (3 g saturated), 15 mg cholesterol, 3 g protein, 1 g carbohydrates, no dietary fiber, 201 mg sodium.
Visit the Kitchen Scoop Web site at www.kitchenscoop.com.