Smoky Pimiento Cheese

David Reeves


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 vote
15 Min


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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
1 tsp
kosher salt
1 tsp
freshly ground black pepper

How to Make Smoky Pimiento Cheese


  • 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.

Printable Recipe Card

About Smoky Pimiento Cheese

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

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