Pickled Jalapeño Pimento Cheese

Yields
Makes 1½ cups

From chef Anthony Lamas of Seviche in Louisville, KY

¼ cup cream cheese, softened

¼ cup mayonnaise

1 cup grated sharp cheddar cheese

½ cup grated pepper jack cheese

1 pickled jalapeño with seeds, chopped (La Costeña recommended)

1 tablespoon chopped scallions (white and light green parts only)

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

In a small bowl, blend together cream cheese and mayonnaise. Add remaining ingredients and stir to combine. Adjust salt and chile powder to taste.
Cover and refrigerate for a couple hours before serving to let the flavors come together. (Keep in mind that the spice and heat will intensify during this time.)
Serve with crackers or on toasted baguette slices. The pimento cheese is best when served the same day.

Print Recipe