Southwestern•indulgent
Jalapeno Popper Pimento Cheese
Nana's Little Kitchen recipe - Southwestern
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 oz. full-fat cream cheese – softened
- 8 oz. sharp cheddar cheese (good quality and best to grate it yourself)
- 2 tablespoons hot pickled jalapeno peppers – chopped up well *see note!
- 1/3 cup Duke’s mayonnaise (it needs to spread well)
- 1/4 teaspoons garlic powder
- 6 strips of thick cut bacon
Instructions
- 1
Cook the bacon while you assemble the other ingredients.* See note.
- 2
Put the cream cheese in a large bowl by itself and microwave it for 30 seconds. It should be mushy and stir-able not melted, the consistency of mayo.
- 3
Finely grate the cheddar and put it in the bowl with the cream cheese, chopped jalapenos and mayo.
- 4
Mix these together until thoroughly blended.
- 5
Drain and chop the bacon and mix it into the mixture.
- 6
Store in a tightly covered jar. It will last for days in the fridge.