smoky pimiento cheese
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.
prep time
15 Min
cook time
method
---
yield
8-10 serving(s)
Ingredients
- 1 cup grated sharp cheddar cheese
- 1 1/2 cups grated parmesan cheese
- 1 cup grated smoked gouda cheese
- 6 ounces jar roasted red peppers - drained and chopped
- 3 1/2 ounces jar diced pimiento - drained
- 1 cup hellmann's or duke's mayonnaise
- 2 large jalapenos, seeded and chopped fine
- 1 tablespoon cider vinegar
- 6 dashes worcestershire sauce
- 2 tablespoons tabasco chipotle pepper sauce
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
How To Make smoky pimiento cheese
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Step 1Thoroughly mix cheeses in a mixing bowl.
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Step 2Add roasted red peppers and pimiento to cheese mixture, and stir well.
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Step 3In a separate bowl, combine well the remaining ingredients. Taste and adjust seasonings as needed.
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Step 4Stir the mayo mixture into the cheese mixture and blend well.
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Step 5Refrigerate in an airtight container for up to one week.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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