Spicy Roasted Red Pepper Pimento Cheese
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 427
- Total Fat
- 39
- Saturated Fat
- 15
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 11
- Cholesterol
- 72
- Sodium
- 747
- Total: 10 min
- Active: 10 min
Ingredients
8 ounces cream cheese, at room temperature
3/4 cup good mayonnaise, such as Hellmann’s
1 1/2 teaspoons granulated onion (not onion powder)
2 large garlic cloves, grated (see Cook's Note)
1 teaspoon whole celery seed
Kosher salt
3/4 cup canned pickled jalapeño peppers, drained and chopped
1/2 cup chopped scallions, white and green parts (3 to 4 scallions)
1/2 cup chopped roasted red peppers, drained (4 ounces)
4 cups grated sharp white Cheddar, such as 2-year aged Grafton (10 ounces)
1 tablespoon Sriracha
Ritz crackers, corn chips, and/or crudités, for serving
Directions
- In a large bowl, combine the cream cheese, mayonnaise, onion, garlic, celery seed, and 1/2 teaspoon salt with a wooden spoon. Add the jalapeños, scallions, red peppers, Cheddar, and Sriracha and combine well. Taste for seasonings and serve with crackers, corn chips, and/or crudités.
Cook’s Note
Grate the garlic on a rasp, the way you’d grate lemon zest. The Cheddar is best grated on the side of a box grater, the way you’d grate carrots.