30 oz Mayo
7 oz can chipotle peppers in adobo
1/2 tsp cumin
1 tsp lime zest
2 tbsp lime juice
Chipotle Pimento Cheese:
1 lb pepper jack cheese
1 lb yellow cheddar cheese
1 small red onion ***I prefer to omit the onion
1 heaping tbsp diced pimento peppers
1 tbsp dill
1 tbsp parsley
2 tsp garlic powder, or 2 cloves minced
1 tsp salt, to taste
6-8 oz chipotle mayo, about 1 cup
"so that Christ may dwell in your hearts through faith—that you, being rooted and grounded in love, may have strength to comprehend with all the saints what is the breadth and length and height and depth, and to know the love of Christ that surpasses knowledge, that you may be filled with all the fullness of God." Ephesians 3:17-19
Created on April 7th, 2014
Directions for Chipotle Mayo
- Zest your lime, and add it to a food processor with your chipotles. Add cumin, and lime juice. Blend until smooth.
- Add your mayo to the food processor and pulse until fully combined.
- Store in airtight jars for up to two weeks.
Directions for chipotle pimento cheese
1.Dice up your onion and throw it in a food processor. Add your garlic at this point, too if using cloves. Pulse until minced and uniform in size.
- Remove onions and put in a bowl and set aside.
3.Run your cheese through the grating blade of your food processor or grate your cheese by hand (don't use the packaged grated cheese - it won't taste the same)
4.Remove cheese and put in the same bowl with your onions.
- Add your pimentos, dill, and parsley at this time. Mix well with a large spoon.
- Start out adding 6 oz of chipotle mayo, adding more if needed. You want just enough to hold the cheese mixture together.
- Store in an air tight container for up to a week. Serve with pita chips.