Cubanelle Pepper Cheese Spread

Try this spicy variation on pimento cheese dip, perfect for sandwich fillings or charcuterie boards. Photo by Mitch Wiisanen

Makes 1-1/2 cups

Ingredients

For quick pickled jalapeño peppers

1 small jalapeño pepper

1/2 cup apple cider vinegar

1/4 cup water

1 tablespoon sugar

Pinch of salt

For cheese spread

8 ounces shredded white Cheddar

1/4 cup mayonnaise

1/4 cup pickled jalapeño, diced (add seeds if more heat is preferred)

1/4 cup rough chopped fresh parsley

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup cream cheese, room temperature

2 Cubanelle peppers, diced small

Instructions

To make quick-pickled jalapeño peppers: Slice jalapeño pepper into rings and put in small glass bowl. Leave seeds if desirable for more heat. Add vinegar, water, sugar and salt to small saucepan and bring to a boil. Remove pan from heat and pour pickling liquid over pepper rings. Cover and let sit for at least 30 minutes before using.

To make cheese spread: In a mixing bowl, combine the Cheddar cheese, mayonnaise, parsley, pickled jalapeño and spices. Whip cream cheese until fluffy. Fold in diced Cubanelle peppers until well combined, then add to Cheddar cheese bowl. Mix together all ingredients until cream cheese is incorporated. Serve immediately as a spread alongside crackers, or chill for at least 1 hour and serve as sandwich spread.