Email to Magnolia Lane      

New South Jalapeno Pimento Cheese

Source of Recipe

by Marsha


List of Ingredients

1 pound extra sharp cheddar cheese (I like Tillamook)
1/2 pound mild cheddar cheese (Kraft is good)
1 eight ounce pack Kraft Philadelphia cream cheese
4 rounded tablespoons Duke's Mayonnaise
2 tablespoons Lea & Perrins Worcestershire sauce
2 seven ounce jars Dromodery pimento pieces (drained)
2 seven ounce jars Cento roasted red peppers (drained)
1/2 twelve ounce jar Mt. Olive jalapeno slices (drained)


Recipe

Grind through sausage grinder, hand grate or process with blender in grate mode the extra sharp cheddar cheese and mild cheddar cheese separately. Place sharp cheddar cheese and mild cheddar cheese in separate bowls. Into a large blender (I prefer Cuisinart) place half of the sharp cheddar cheese, half of the mild cheddar cheese, half of the mayonnaise, 1/2 of the pimento pieces and 1/2 of the roasted red pepper pieces. Blend. Add half of the Worcestershire sauce and 1/2 of the cream cheese in small pieces so as not to jam the blender. Blend until you have a smooth creamy dip consistency (approximately 1 minute). You desire a dip consistency that will hold on a cracker or rigid chip. Next add 1 ounce jalapeno slices for a mild dip, 2 ounces for a heartier dip and 3 ounces for a spicy dip. Blend. This blending should take approximately 1 minute. Repeat the blending process with the remaining half of your ingredients. My Cuisinart blender will only hold 1/2 of this recipe at a time. Store in tightly sealed containers (preferably glass) in refrigerator.

Note the taste of the jalapenos will intensify with overnight storage. To my taste the dip has a nice pimento cheese start and a jalapeno finish but not to lingering. Total preparation time is approximately 5 minutes. Makes a bunch. Enjoy!