Stinky Cheese
Submitted by phredr
This bold, garlicky cheese spread blends sharp cheddar, Monterey Jack, green chilis, and pimentos into a fiery no-cook appetizer that gets funkier and better after two days in the fridge.
YIELD
6 servingsPREP
20 minCOOK
0 minREADY
2 daysThink of this as pimento cheese’s wild cousin who moved to the wrong side of the tracks and came back with stories to tell.
Sharp aged cheddar and creamy Monterey Jack get grated down, then loaded up with green chilis, pimentos, and enough garlic to ward off anything within a five-mile radius.
The secret? Let it sit sealed tight for at least two days so those flavors get properly acquainted.
The result is a spread so addictive you’ll want to slather it on crackers, stuff it into celery, or just eat it straight off a spoon when nobody’s looking.
Kitchen Tips
- Use the sharpest cheddar you can find. The older and more crumbly, the better the funk factor.
- Don’t skip the resting time. Two days minimum lets the garlic and chilis mellow into something deeply savory instead of just hot.
- Add water slowly when blending with the mayo. You want spreadable, not soupy.
- Store in glass jars if you can. Plastic tends to hold onto that garlicky aroma forever.
Ingredients
Directions
Grate all cheese into shallow pan or mixing bowl.
Dice chile pepper and pimentos and sprinkle over grated cheese.
Press garlic cloves adding both juice and pulp to cheese.
Add minced onion and pepper.
Generously sprinkle powdered garlic over all.
Thoroughly mix together; then add mayonnaise and blend, adding water as needed to attain a smooth mixture.
Store in airtight container for at leat 2 days before using.
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