1 cup grated extra sharp Cheddar cheese
1 cup grated smoked Gouda cheese (if you don’t like gouda you can just double the Cheddar)
8oz. cream cheese, cut into 1” cubes and softened to room temperature
4 oz. pimento peppers, well drained and chopped
3 Tbls Duke mayonnaise
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp cayenne pepper
2 medium jalapeno – finely minced (can be omitted if you don’t want the heat)
Freshly ground black pepper to taste
Salt, to taste
Combine all of the ingredients in the bowl of a stand mixer and blend until well combined. Taste and add salt/pepper/cayenne/spice as needed to reach preferred taste. Transfer to a smaller bowl for serving. You can also use a large mixing bowl and hand mixer to combine everything. This keeps in the refrigerator for up to a week but hardens so you will have to let it come back to room temperature before serving.
1 cup grated smoked Gouda cheese (if you don’t like gouda you can just double the Cheddar)
8oz. cream cheese, cut into 1” cubes and softened to room temperature
4 oz. pimento peppers, well drained and chopped
3 Tbls Duke mayonnaise
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp cayenne pepper
2 medium jalapeno – finely minced (can be omitted if you don’t want the heat)
Freshly ground black pepper to taste
Salt, to taste
Combine all of the ingredients in the bowl of a stand mixer and blend until well combined. Taste and add salt/pepper/cayenne/spice as needed to reach preferred taste. Transfer to a smaller bowl for serving. You can also use a large mixing bowl and hand mixer to combine everything. This keeps in the refrigerator for up to a week but hardens so you will have to let it come back to room temperature before serving.