Drunken Pimento Cheese
Yield: makes about 2.5 lbs (for a party, reduce as necessary)
Prep Time: 20 minutes
Cook Time: None, just mixing
Total Time: 30 minutes
Prep Time: 20 minutes
Cook Time: None, just mixing
Total Time: 30 minutes
Ingredients:
16 oz sharp cheddar
8 oz Monterrey Jack
8 oz Havarti cheese
8 oz cream cheese (softened at room temp)
7 oz Pimentos
3 roasted red peppers diced
1/2 cup Texas Sweet & Hot Jalapenos
1/2 c. Hatch Chile Mayonnaise
1 tbsp garlic powder
Couple shakes of Worcestershire
5 oz bourbon
16 oz sharp cheddar
8 oz Monterrey Jack
8 oz Havarti cheese
8 oz cream cheese (softened at room temp)
7 oz Pimentos
3 roasted red peppers diced
1/2 cup Texas Sweet & Hot Jalapenos
1/2 c. Hatch Chile Mayonnaise
1 tbsp garlic powder
Couple shakes of Worcestershire
5 oz bourbon
Directions:In a bowl, combine Hatch Chile Mayonnaise , garlic powder, softened cream cheese, Worcestershire and bourbon. Mix well with a hand mixer (you could probably also use a blender or and immersion blender). In a larger bowl, combine rest of the ingredients. Pour in the cream cheese and Hatch Chile Mayonnaise combination and mix well with a soft spatula or a wooden spoon (I don’t recommend a hand mixer for this part). Store in fridge.
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