- 1 pound pepper jack cheese, grated (We use Mike’s Pepper Jack from Petaluma’s Spring Hill Jersey Cheese.)
- 1/4 pound cream cheese, softened
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle juice
- 3 red bell peppers (roasted, peeled, deseeded and diced)
- 2 teaspoons honey
- Splash of Tabasco
Yield: Serves 8 as an appetizer.
Place all ingredients in a bowl or a standing mixer. Stir until combined or, using a paddle attachment, mix on medium speed until mixed well. Serve immediately or cover and refrigerate until ready to use.
Serve at room temperature with crackers, flatbreads or tortilla chips.
Recipe courtesy of Chef Stephen Barber