David Reeves Recipe

Smoky Pimiento Cheese

By David Reeves Woodrow


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.


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
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Directions Step-By-Step

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

Course/Dish: Cheese Appetizers, Spreads
Hashtag: #sandwiches