Photo: Becky Stayner; Styling: Lindsey Lower
Active Time
14 Mins
Total Time
2 Hours 24 Mins
Yield
Serves 12

How to Make It

Step 1

Melt butter in a heavy skillet over medium. Add pecans and salt, and cook, stirring often, until golden brown, about 4 minutes. Remove to a plate lined with paper towels to cool.

Step 2

Place bell pepper directly on a stovetop burner set on medium to char the skin. Turn pepper with tongs until most of the skin is roasted and blackened with a little steam starting to be released from pepper. Remove from heat, and place in a zip-top plastic freezer bag. Seal and let stand until pepper is cool enough to handle, about 10 minutes. Peel, seed, and finely chop red pepper.

Step 3

Stir together cheese, chopped red pepper, onion, garlic, jalapeños, and pecans in a medium bowl until well combined.

Step 4

Fold in mayonnaise, Worcestershire sauce, and, if desired, hot sauce. Stir until well combined. Refrigerate 2 to 12 hours to let the flavors marry. Remove from refrigerator 15 minutes before serving for cheese to be perfectly spreadable. Serve with crackers or crudités.

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