Recipe courtesy of Mark Steuer
35 min
35 min
2 cups


  • 1 1/4 cups finely-grated Cheddar
  • 1/4 cup softened cream cheese 
  • 2 tablespoons mayonnaise 
  • 1/4 cup finely-chopped fresh pimento peppers
  • 1/4 onion, minced, any extra juices pressed out using a strainer
  • 2 tablespoons finely-chopped roasted red peppers
  • 2 tablespoons finely-chopped fresh parsley
  • 2 tablespoons minced chives
  • 1/4 jalapeno pepper, minced 
  • Salt
  • Freshly squeezed lemon juice, as needed
  • Hot sauce, such as Tabasco, as needed
  • Cornbread, for serving


Combine the Cheddar and cream cheese in a blender and pulse until well-combined. Slowly add the mayonnaise and pulse until incorporated completely.

Transfer the mixture to a bowl and fold in the pimento peppers, onion, roasted red peppers, parsley, chives and jalapeno. Season with salt, lemon and hot sauce to taste. Serve with cornbread. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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