Makes 1½ cups
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.
- From chef Anthony Lamas of Seviche in Louisville, KY