Close-up of Baked Cheese with Grilled Pepper Relish, as seen on the Pioneer Woman, season 32.
Recipe courtesy of Ree Drummond

Baked Cheese with Grilled Pineapple-Pepper Relish

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  • Level: Intermediate
  • Total: 30 min
  • Active: 15 min
  • Yield: 4 to 6 servings
Ree’s grilled pineapple-pepper relish has many uses. Here it becomes a component to baked cheese, creating a delicious dip to serve as an appetizer with crackers. It also works well as a condiment for proteins such as pork or fish.



  1. Preheat the oven to 375 degrees F. Heat a grill pan or grill over medium heat.
  2. Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.
  3. Place the cream cheese in a small oven-to-table baking dish and top with 1 mounded cup of the relish (reserve remaining relish for another use). Bake until the cheese is soft, 12 to 15 minutes. Serve with crackers.