Roasted Jalapeno Pimento Cheese

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  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Inactive: 20 min
  • Cook: 20 min
  • Yield: 1 quart
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6 to 8 jalapeno peppers

1 teaspoon sea salt, plus more for seasoning

1 teaspoon ground black or white pepper, plus more for seasoning

2 ounces cream cheese

2 ounces honey

1-ounce hot sauce (Franks Red Hot, or any hot sauce will do

3 to 4 ounces fresh spinach

4 cups grated white Cheddar

3/4 cups mayonnaise


  1. Preheat the oven to 425 degrees F.
  2. Put the jalapenos on a sheet pan, sprinkle with salt and pepper, and roast in until the skins look like they are blistered, about 15 to 20 minutes. Put the jalapenos in a mixing bowl, cover with plastic wrap and let them cool. When the jalapenos are cool, remove the skin and seeds. Put them into a food processor and puree until smooth. Add the cream cheese, honey, hot sauce and spinach and puree until incorporated. Transfer the mixture to a serving bowl and add the cheese. Stir in the mayonnaise, season with salt and pepper, to taste, and serve.