Smoky Pimiento Cheese
|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 tsp||kosher salt|
|1 tsp||freshly ground black pepper|
Pinched by Celeste709, and 80 more.
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DirectionsThoroughly 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.