Smoky Pimiento Cheese

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

Ingredients

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
x1
Well Seasoned
Collierville, TN (pop. 43,965)
Woodrow
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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Directions

1
Thoroughly mix cheeses in a mixing bowl.
2
Add roasted red peppers and pimiento to cheese mixture, and stir well.
3
In a separate bowl, combine well the remaining ingredients. Taste and adjust seasonings as needed.
4
Stir the mayo mixture into the cheese mixture and blend well.
5
Refrigerate in an airtight container for up to one week.
6
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

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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