Servings: 1 Quart
Ingredients
- 1 pound cream cheese
- ¾ cups mayonnaise
- 4 cups shredded yellow cheese
- 3 jalapeños
- 5 large red bell peppers
- 2 bunches of green onions
- 3 Tablespoons powdered garlic
- 3 Tablespoons cider vinegar
- 1 teaspoon cajun spice
- 1 teaspoon cayenne pepper
- 2 Tablespoons Crystal’s Hot Sauce 2 teaspoons kosher salt
Instructions
- Roast or grill the red peppers until they are charred on all sides but not burnt
- Place them in an airtight container to "sweat" and cool so they become easier to peel
- Peel and de-seed the peppers (you can purchase pre-roasted bell peppers at your favorite grocery)
- Medium dice the peppers and place them in a strainer to let the excess juice drain off. NOTE adding in too much bell pepper juice will cause the cheese to turn a funky pink color
- Small dice the jalapeños (remove the seed and stem) and set aside
- Whip the cream cheese in a kitchen aid mixer with the paddle attachment till smooth
- Add in the mayonnaise and mix until combined, make sure to scrape down the side of the bowl with a rubber spatula
- Add in the garlic powder, green onion, vinegar, cayenne pepper, hot sauce and salt. Mix again to fully incorporated
- Remove the bowl from the mixer and add in the shredded cheese, bell peppers, and jalapeños
- mix by hand just until combined, ***DO NOT OVER MIX***
- Store in airtight container in the fridge until ready to use
Video
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