- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Inactive: 20 min
- Cook: 20 min
- Yield: 1 quart
- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Inactive: 20 min
- Cook: 20 min
- Yield: 1 quart
Ingredients
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
Directions
- Preheat the oven to 425 degrees F.
- 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.
