1 cup freshly grated cheddar cheese
1 cup freshly grated Monterey Jack cheese
1 teaspoon grated yellow onion
1 garlic clove, minced
½ cup mayonnaise
¼ cup jarred sweet pimentos, drained and diced
1 canned chipotle chile in adobo, diced (sold in most supermarkets)
½ cup chopped fresh cilantro
¼ teaspoon ground cumin
1 teaspoon lime juice
Salt and black pepper, to taste
In a large bowl, mix together the cheeses, onion, garlic, mayonnaise, pimentos, chipotle chile, cilantro, cumin and lime juice. Taste and add salt and black pepper as needed.
Chill 1 hour before serving. Serve with tortilla chips, crackers or celery sticks. Also makes a fine filling for a whole, hollowed-out jalapeno. Will last one week in the refrigerator.
Makes 2 cups.
"The Homesick Texan Cookbook" by Lisa Fain (Hyperion, 2011)