All that was left was de brie.
Dips, and Chips, and Spreads oh my!
We had the most fantastic white cheddar poblano pimento cheese at a local restaurant. This is a spin off version, with our good friend Bacon added. Delicious. Poblanos are very mild peppers, so for an extra kick we threw in some hot sauce. This spread is great on pita chips or anything with a good crunch.
As we were tasting (snacking, and basically eating) this spread, I thought this would also make a delicous cheese ball or log (since it is so thick). You could roll the spread into a ball or log (or any other shape), then roll the outside in any number of things...like candied walnuts for example...hello yummzerness! The best part, it can be whipped up in a matter of a couple minutes and ready to serve.
Here's what you need:
1 8-ounce package of extra sharp white cheddar cheese
1/4 cup of real mayo (I like Duke's)
1 tablespoon of Dijon mustard (I like Mille's)
1 teaspoon of Worcestershire sauce
salt and pepper to taste (easy on the salt, there's bacon after all)
1/2 poblano
3-4 tablespoons of crumbled bacon
hot sauce to taste
Get out cha 8-ounce package of extra sharp white cheddar cheese and shred that sucker up.
I used the large and medium blades (half and half).
Add cheese to a medium sized bowl with 1/4 cup of real mayo, 1 tablespoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, salt and pepper.
Finely chop up half of a large poblano or all of a small one.
Add to bowl.
Add 3-4 tablespoons of bacon crumbles. Make your own if you are feelin' industrious (I was not and used store prepared).
Mix all together, then add hot sauce to taste.
Serve up with some crunchy pita chips.
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