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smoky pimiento cheese

(1 rating)
Recipe by
David Reeves
Collierville, TN

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.

(1 rating)
yield 8 -10
prep time 15 Min

Ingredients For 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 lg
    jalapenos, seeded and chopped fine
  • 1 Tbsp
    cider vinegar
  • 6 dash
    worcestershire sauce
  • 2 Tbsp
    tabasco chipotle pepper sauce
  • 1 Tbsp
  • 1 tsp
    kosher salt
  • 1 tsp
    freshly ground black pepper

How To Make smoky pimiento cheese

  • 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.

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