This spicy take on the favorite cheese spread of the south makes a perfect dip with veggies or base of the best grilled cheese in the world. Delicious! This recipe makes a lot…a lot, so you will have plenty to snack of for the week.
Jalapeno, Red & Yellow Pepper Pimento Cheese
2 red bell peppers & 1 yellow pepper, cut in half with seeds & stems removed
2 jalapeño peppers, cut in half with seeds and stem removed
3/4 cup mayonnaise (I used low fat)
1/2 cup plain Greek yogurt
2 teaspoons Worcestershire sauce
1/2 teaspoon cayenne pepper 1/2 teaspoon smoky paprika
1 1/2 pound sharp cheddar cheese, grated
Salt & freshly ground pepper, about 1/4 teaspoon of each, to taste
Preheat the oven to 400 degrees. Lightly rub the peppers with oil and place on a sheet tray for roasting, cut side down. Roast for 30 minutes, until the skin is lightly charred. Remove from oven and place in a large bowl. Cover immediately with plastic wrap and let sit until cooled. This should steam the skins so you can peel the peppers very easily (let cool for about 15 minutes.) Remove from the bowl and wipe the bowl clean of any condensation. Peel the peppers and chop very fine and place back in the bowl. Add the remaining ingredients and stir until fully incorporated. Place in the fridge and let sit for at least 15 minutes so the flavors really meld.
Then, use as a dip, spread on crackers or in a sourdough or ciabatta grilled cheese sandwiches with bacon.