beer-pimiento cheese spread
(1 rating)
Pimiento cheese (also often spelled pimento) dates to at least the late 1800s, when the blend of pimientos (a sweet pepper) and cheese was served at formal gatherings. It quickly became a staple for the working man because it didn’t require refrigeration. Often called the pate or caviar of the South, pimiento cheese also was an important food during war times and the Great Depression. Great for parties with chips and veggies, or party bread for mini sandwiches.
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(1 rating)
yield
serving(s)
prep time
15 Min
method
No-Cook or Other
Ingredients For beer-pimiento cheese spread
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1 jarpimientos, 2 oz., drained
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1/4 cbeer
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2 csharp cheddar cheese, grated
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1/2 cneufchatel cheese
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1 1/2 Tbspworcestershire sauce
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1/2 Tbspdry mustard
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1/4 cshallot, minced
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3drops hot sauce, or more to taste
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1 pinchsalt
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1/2 tspfreshly ground black pepper
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1/4 colive oil mayonnaise
How To Make beer-pimiento cheese spread
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1In a food processor, add pimientos, cheddar, neufchatel, Worcestershire sauce, dry mustard, shallot, hot sauce and salt and pepper. Pulse until well blended. Add mayonnaise, pulsing until smooth.
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2Remove from food processor and add to large bowl. Stir in beer. Place in airtight container and refrigerate. Serve as a dip with vegetables, or as a spread on a sandwich.
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