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Pickled Jalapeño Pimento Cheese



¼ cup cream cheese, softened (not low-fat)

¼ cup mayonnaise (Dukes or Hellmann's, not low-fat)

1 cup grated sharp Cheddar cheese

½ cup grated Pepper Jack cheese

1 pickled jalapeño with seeds, chopped (La Costeña is a good brand)

1 tablespoon chopped scallions (white + light green parts)

¼ cup chopped canned pimentos (or fresh roasted red pimento peppers)

⅛ teaspoon smoked serrano chile powder or hot paprika, plus more as needed

⅛ teaspoon garlic powder

⅛ onion powder

¾ teaspoon freshly ground black pepper

Pinch of kosher salt, plus more as needed

Crackers or toasted baguette slices, for serving


  1. In a small bowl, blend together the cream cheese and mayonnaise.
  2. Add the rest of the ingredients and stir to combine. Adjust the salt and chile powder as desired.
  3. Cover and refrigerate for a couple of hours before serving to let the flavors come together. Keep in mind that the spice and heat will intensify as the cheese sits.
  4. Serve with crackers or toasted baguette slices. The cheese is best when served the same day.
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