This is a version of the more familiar pimento cheese spread. What I like about this recipe is that the jalapeño and garlic enhance the sauteed red peppers. You can use a drained jar of pimentos, but I like the crunch and flavor of the peppers. What I haven’t tried yet, is making grilled cheese sandwiches with this spread. It sounds like a good idea, especially if you have some left over.
On the stove, pour a couple tablespoons olive oil into a pan and set on medium temperature.
Add the jalapeño and red peppers. Sauté for a few minutes.
Then add the garlic with some salt and pepper. Sauté another minute or so.
Remove pan from heat and set aside. Add the cooled pepper mixture and all of the remaining ingredients.
In a large bowl, place the cream cheese and cheddar. Using a mixer or your hands (my preferred method), blend all the ingredients together.
Place in a dish and garnish with chopped red peppers. Serve with your favorite crackers or crostini. This serves 12 as an appetizer!
