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Beer-Pimiento Cheese Spread

Russ Myers


Pimiento cheese (also often spelled pimento) dates to at least the late 1800s, when the blend of pimientos (a sweet pepper) and cheese was served at formal gatherings. It quickly became a staple for the working man because it didn’t require refrigeration. Often called the pate or caviar of the South, pimiento cheese also was an important food during war times and the Great Depression.

Great for parties with chips and veggies, or party bread for mini sandwiches.

★★★★★ 1 vote
15 Min
No-Cook or Other


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1 jar(s)
pimientos, 2 oz., drained
1/4 c
2 c
sharp cheddar cheese, grated
1/2 c
neufchatel cheese
1 1/2 Tbsp
worcestershire sauce
1/2 Tbsp
dry mustard
1/4 c
shallot, minced
drops hot sauce, or more to taste
1 pinch
1/2 tsp
freshly ground black pepper
1/4 c
olive oil mayonnaise

How to Make Beer-Pimiento Cheese Spread


  • 1In a food processor, add pimientos, cheddar, neufchatel, Worcestershire sauce, dry mustard, shallot, hot sauce and salt and pepper. Pulse until well blended. Add mayonnaise, pulsing until smooth.
  • 2Remove from food processor and add to large bowl. Stir in beer. Place in airtight container and refrigerate. Serve as a dip with vegetables, or as a spread on a sandwich.

Printable Recipe Card

About Beer-Pimiento Cheese Spread

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: American

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