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Appetizers | |
| 8 ounces pepper jack cheese, grated One 4-ounce jar sliced pimientos, drained 1/4 cup mayonnaise 2 tablespoons diced pickled jalapeños Kosher salt and freshly cracked black pepper | |
| Pulse together the pepper jack cheese, pimientos, mayonnaise and jalapeños in a food processor. Season with a pinch of salt and pepper. Set aside at room temperature, or if making ahead, take out 30 minutes before using. The mixture should be easily spreadable. | |
Excellent | |
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