White Cheddar and Anaheim Chile Pimento Cheese


2 1/2 lbs. sharp white cheddar, grated
1/2 lbs. cream cheese, cut into small pieces
3 lbs. roasted Anaheim Chiles, cut into small pieces
(skins and seeds removed)
Juice of one lemon
1/4 cup Dijon mustard
1/4 cup pickle juice
1/8 cup Worcestershire sauce
1/8 cup Texas Pete hot sauce
3/4 cup fresh mayonnaise
1 cup sweet dill relish
Salt, pepper, sugar (to taste)

Allow cream cheese to soften at room temparature before assembling. Roast peppers by placing them on a bake sheet and bake in a 375o oven until skins start to brown and peppers loose their shape. Remove peppers and immediately place into an ice bath and the skins will be easier to peel away. Cut peppers open and scrape out seeds. Cut flesh into small pieces.

Then, simply mix all ingredients in a large bowl.
Chill before serving.

Recipe courtesy of:

Andrew Donovan

Brine & Bottle

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