Katherine’s mother who lives in Roanoke, Virginia always has a deli tub of this spread awaiting us in the fridge. The one she buys at her favorite place is really good. This one is even better.
1 cup (4 ounces) grated sharp Cheddar cheese
Note: You can grate the cheeses in a food processor if you wish.
1½ cups (6 ounces) grated Parmesan cheese
1 cup (4 ounces) grated smoked or regular Gouda cheese
2 roasted red bell peppers, peeled, cored, seeded, and chopped, see instructions below
1 cup mayonnaise
1 jalapeno, red is preferable but green is OK too, seeded and minced
1 tablespoon cider vinegar
1 tablespoon honey
½ teaspoon smoky sweet or regular paprika
1 teaspoon salt
1 teaspoon pepper
1. Mix together the cheeses and the roasted peppers in a large bowl.
2. Combine the mayonnaise, jalapeno, vinegar, honey, paprika, salt and pepper in a small bowl and stir to blend well.
3. Stir the mayonnaise mixture into the cheese mixture and mix well. Taste for salt, adding more if necessary. Refrigerate in an airtight container until ready to use or up to 1 week.
There are lots of uses: on crackers, toasted bread, biscuits, English muffins, or chips; as a sandwich spread, a topping for baked potatoes, or an omelet filling. Great for breakfast, lunch, or a pre-dinner snack.
Makes about 4 cups
Adapted from Sara Foster’s The Foster’s Market Cookbook
How to roast red bell peppers and poblanos
1. Place the peppers on a shallow rimmed pan lined with aluminum foil. If you don't line it with foil, you'll have a nasty clean-up job afterwards. (See below)
3. Place them in a bowl and cover. Sometimes I skip this step and peel them while they are still hot, when the skin is still slightly puffed up away from the flesh.