Description
A new spin on an old favorite. White cheddars mix with cream cheese and spicy jalapenos for a great dip!
Ingredients
Scale
- 8 ounces Cabot Seroiusly Sharp Cheddar, shredded
- 8 ounce Trader joe’s Caramelized Onion Cheddar, shredded
- 8 ounce Neufchâtel cheese (we need to save calories somewhere!), room temperature
- 3 Tbs Pimentos, or diced red bell peppers, drained
- 1 Tbs Diced pickled Jalapeños, with a plop of the brine
- 1/2 cup Light Duke’s Mayonnaise
- 1 Tbs Whole Grain Mustard
- Splash of Worcestershire Sauce
- Few grinds of Black Pepper
Instructions
- Begin by grating your cheddar cheeses – either with your food processor’s grating attachment, or by
- hand.
- Place in large mixing bowl. {Leave the neufchatêl cheese till the end!}
- In a smaller bowl, add pimentos, jalapeños, mayo, mustard, worcestershire sauce, and black pepper. Whisk till combined.
- Pour the wet mixture over the cheeses, and stir to combine.
- Now add your block of room temperature cream cheese. Use your strength to combine everything!
- Plop into a greased serving dish (I used a 9 inch glass pie baking dish!), and bake at 350˚ for 15-20 minutes. Watch for it not to get too brown and bubbly. If you want to make the top more brown, broil on high for a couple minutes.
- Serve warm with either Club crackers, or tortilla chips!
