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Mississippi Meets Mexico Pimento Cheese

Print Recipe
Ingredients
  • 8 oz cream cheese softened
  • 1 tbsp Duke’s mayo
  • 1 cup extra-sharp cheddar shredded
  • 1 cup pepper jack cheese shredded
  • ½ cup roasted red peppers finely chopped
  • 1 4 oz can green chilis, drained
  • 2 –3 tbsp pickled jalapeños chopped
  • 1 –2 tbsp fresh cilantro chopped
  • 1½ tsp taco seasoning
  • ¼ tsp smoked paprika
  • 1 tsp Cholula hot sauce or to taste
  • Juice of ½ a lime
  • ½ to 1 tsp silver tequila optional, but highly recommended
  • Salt & pepper to taste
  • Tajín for topping
  • Optional: 2 tbsp finely chopped pickled red onions for added tang + color
Instructions
  • In a mixing bowl, blend cream cheese and mayo until smooth.
  • Stir in cheddar and pepper jack.
  • Fold in roasted red peppers, green chilis, jalapeños, cilantro, and (if using) pickled red onions.
  • Add taco seasoning, smoked paprika, lime juice, tequila, and Cholula. Mix well.
  • Season to taste with salt and pepper.
  • Chill for 30 minutes or more.
  • Right before serving, sprinkle Tajín on top.
Notes
Serve with:
  • Mini bell peppers, halved
  • Tortilla chips or crackers
  • Crostini or slider buns
  • Spread on sandwiches or dolloped onto nachos