Pimento Cheese

with jalapeño

Although this spread isn’t that spicy, if you’re sensitive to heat, look for mild pickled jalapeños, or substitute with additional sliced pimentos.

Makes 16 servings (2 cups) Total time: 15 minutes

2

1/2 4

2 1 1/4

2

cups shredded sharp Cheddar cup mayonnaise oz. cream cheese, cubed and softened oz. sliced pimentos, drained Tbsp. honey cup minced pickled jalapeños

Tbsp. chopped fresh cilantro Salt and black pepper to taste

Purée Cheddar, mayonnaise, cream cheese, pimentos, and honey in a food processor; transfer to a bowl. Stir in jalapeños and cilantro; season with salt and pepper. Store Pimento Cheese, covered, in the refrigerator for up to 1 week.

Per 2 Tbsp.: 105 cal; 10g total fat (4g sat); 15mg chol; 153mg sodium; 2g carb (1g fiber, 1g total sugars); 3g protein