Smoky Pimiento Cheese

Recipe Rating:
 1 Rating
Serves: 8-10
Prep Time:


1 c grated sharp cheddar cheese
1 1/2 c grated parmesan cheese
1 c grated smoked gouda cheese
6 oz jar roasted red peppers - drained and chopped
3 1/2 oz jar diced pimiento - drained
1 c hellmann's or duke's mayonnaise
2 large jalapenos, seeded and chopped fine
1 Tbsp cider vinegar
6 dash(es) worcestershire sauce
2 Tbsp tabasco chipotle pepper sauce
1 Tbsp honey
1 tsp kosher salt
1 tsp freshly ground black pepper

The Cook

David Reeves Recipe
Well Seasoned
Collierville, TN (pop. 43,965)
Member Since Apr 2012
David's notes for this recipe:
Most of us in the South have a favorite pimiento cheese recipe that brings back childhood memories. So risking that I could be committing "sacrilege" by changing the family recipe, I wanted a more adult version of this spread that had a smoky flavor. (Besides it was too hot to grill on July 4th!!) My inspiration came from a recipe by chef Sara Foster in The Foster's Market Cookbook.
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Thoroughly mix cheeses in a mixing bowl.
Add roasted red peppers and pimiento to cheese mixture, and stir well.
In a separate bowl, combine well the remaining ingredients. Taste and adjust seasonings as needed.
Stir the mayo mixture into the cheese mixture and blend well.
Refrigerate in an airtight container for up to one week.
For great sandwiches, use fresh pumpernickel, sourdough or sundried tomato (photo) bread. Lightly coat each slice with mayo; place a piece of thick smoked bacon on one half; spread pimiento cheese on top and cover with the other slice of bread. Also works well as a dip with vegetables or as a spread on crostini.

About this Recipe


1-5 of 12 comments

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user David Reeves Woodrow - Jul 11, 2012
David Reeves [Woodrow] has shared this recipe with discussion group:
Southern Cooks Unite
user jamie Beecham jamie4cakes - Jul 11, 2012
Omg this sounds awesome and I love all the ingredients. Going to give this a good try on my next sammie. Thank you for sharing
user Donna Brown gabbiegirl - Jul 11, 2012
This sounds good. Pimento cheese is certainly a favorite at our house.
user David Reeves Woodrow - Jul 11, 2012
The flavors just get better as this one "ages" for a day or two in the refrigerator. And if you want some heat to go with the smoky flavor, just leave some of the jalapeno seeds in the mix. Enjoy!

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