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Kitchen Scoop: Pepper jack cheese spread a new twist on queso dip

By Alicia Ross
Universal Uclick

For those of you who crave classic pimento cheese like I do, you will be intrigued with today’s recipe. For those of you who are still trying to figure out what the pimento cheese craze is all about, you’ll be entranced. And for those of you who prefer not to spread your cheese at all, your dipping possibilities just radically improved.

Introducing Pepper Jack Cheese Spread With Jalapeños. It’s a cheese spread for crackers, celery sticks, pretzels or any bread. But pop it in the microwave, melt it and then give it a stir. Now you have a new twist on queso dip. Top off your favorite grilled meat with a smear, and plain turns into perfection.

Pepper Jack Cheese Spread With Jalapeños is not only a new guy in town — he’s spicy! Enjoy!

Pepper Jack Cheese

Spread With JalapeÑos

2 cups shredded pepper jack cheese, at room temperature

3 oz. cream cheese, at room temperature

¼ cup light or regular mayonnaise

2 tbsp. jarred jalapeño peppers, drained well and chopped (or 1 fresh jalapeño pepper, seeded and chopped)

¼ tsp. salt

⅛ tsp. ground black pepper, or more to taste

Combine all the ingredients using a mixer with paddle attachment, if possible. (Or mix by hand with a wooden spoon.) Mix just until blended. Serve immediately or store, covered, in the refrigerator until ready to serve.

Best if brought back to room temperature before serving, or heated in microwave as a dip.

Will keep (sealed and refrigerated) up to 5 days.

Makes about 2½ cups, serves about 8 (depending on serving size).

Each 2 tablespoons contains about 66 calories, 6 grams fat (3 grams saturated), 15 milligrams cholesterol, 3 grams protein, 1 gram carbohydrates, no dietary fiber, 201 milligrams sodium.

Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email, or visit


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