Roasted Jalapeno Pimento Cheese
8 large jalapenos
two big handfuls of spinach (3 oz)
8 oz light cream cheese
2 oz honey
1 oz hot sauce (or more, to taste)
16 oz reduced fat white cheddar, shredded
8 oz reduced fat provolone, shredded
3/4 c light mayo
1 t salt
1 t pepper
Preheat oven to 425. Sprinkle jalapenos with some salt and pepper, then roast for 20+ minutes until skins begin to brown and blister. Place peppers in a bowl and cover with plastic wrap until cool enough to handle. Once cooled, remove skin (as much as possible) and seeds. Put peppers in food processor and pulse until diced. Add spinach, cream cheese, hot sauce, Rand honey, and puree until combined. Place in large bowl with cheese, mayo, S&P. Stir to combine.
Serve with pita chips or celery. Also great on a burger!
Adapted from Polly's Front Porch Recipe on www.foodnetwork.com.
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