- 1 tablespoon unsalted butter
- 1/2 cup roughly chopped pecans
- 1/2 teaspoon truffle salt or sea salt
- 1 red bell pepper
- 1 pound sharp white Cheddar cheese, shredded (about 4 cups)
- 2 tablespoons grated red onion
- 1 tablespoon finely chopped garlic
- 2 small to medium jalapeño chiles, seeded and finely chopped
- 1/2 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- Several dashes of your favorite hot sauce (optional)
- Assorted crackers or crudités
How to Make It
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.
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.
Stir together cheese, chopped red pepper, onion, garlic, jalapeños, and pecans in a medium bowl until well combined.
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.