Recipes · Appetizers
Basico Cotija Pimiento Cheese Dip
- Meal
- Appetizers
- Issue
- November 2013
Ingredients
Makes 2 lbs.
- 1 red bell pepper, charred, peeled, seeded and diced
- 8 oz. cream cheese, room temperature
- 1 lbs. Cotija Cheese, grated
- ½ lbs. white cheddar, grated (we recommend Beecher’s Just Jack)
- ¼ cup Duke’s mayonnaise
- 1 Tbs. Sriracha
- ½ Tbs. salt and pepper
Method
On a gas stove, turn single burner to highest setting and place pepper directly over the open flame (if gas stove is unavailable, use an outdoor grill). Using a pair of tongs, turn the pepper until the skin is completely blackened.
Once blackened, place charred pepper in a mixing bowl and cover with plastic wrap. The skin will loosen as the pepper steams. Once the pepper has cooled, remove the skin with your fingers; this step can be done under running water. Remove the seeds and dice the pepper.
In a mixing bowl, combine cream cheese with Cotija cheese, white cheddar cheese, mayonnaise, Sriracha, salt, pepper, and bell pepper. Fold the mixture until all ingredients are evenly incorporated. Serve warm or chilled with tortilla chips. Refrigerate in closed container for up to four days.
From “Big Dippers.”