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.
grated sharp cheddar cheese
1 1/2 c
grated parmesan cheese
grated smoked gouda cheese
jar roasted red peppers - drained and chopped
3 1/2 oz
jar diced pimiento - drained
hellmann's or duke's mayonnaise
jalapenos, seeded and chopped fine
tabasco chipotle pepper sauce
freshly ground black pepper
1Thoroughly mix cheeses in a mixing bowl.
2Add roasted red peppers and pimiento to cheese mixture, and stir well.
3In a separate bowl, combine well the remaining ingredients. Taste and adjust seasonings as needed.
4Stir the mayo mixture into the cheese mixture and blend well.
5Refrigerate in an airtight container for up to one week.
6For 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.