Ree Drummond’s Baked Cheese with Grilled Pineapple-Pepper Relish | The Pioneer Woman | Food Network

Ree adds a fruity, spicy kick to her creamy and delicious dip that’s perfect for spreading on crackers!
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Baked Cheese with Grilled Pineapple-Pepper Relish
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 30 min
Active: 15 min
Yield: 4 to 6 servings

Ingredients

1/2 pineapple, cored and sliced into rings
5 tablespoons olive oil
3 jalapeños, halved and seeded (or leave some seeds for more heat)
1 poblano pepper, halved and seeded
1 large red bell pepper, quartered
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
1 tablespoon agave syrup
1 lime, zested and juiced
8 ounces cream cheese
Crackers, for serving

Directions

Preheat the oven to 375 degrees F. Heat a grill pan or grill over medium heat.

Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.

Place the cream cheese in a small oven-to-table baking dish and top with 1 mounded cup of the relish (reserve remaining relish for another use). Bake until the cheese is soft, 12 to 15 minutes. Serve with crackers.

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Ree Drummond’s Baked Cheese with Grilled Pineapple-Pepper Relish | The Pioneer Woman | Food Network

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