smoky pimiento cheese
(1 rating)
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
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1 cgrated sharp cheddar cheese
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1 1/2 cgrated parmesan cheese
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1 cgrated smoked gouda cheese
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6 ozjar roasted red peppers - drained and chopped
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3 1/2 ozjar diced pimiento - drained
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1 chellmann's or duke's mayonnaise
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2 lgjalapenos, seeded and chopped fine
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1 Tbspcider vinegar
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6 dashworcestershire sauce
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2 Tbsptabasco chipotle pepper sauce
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1 Tbsphoney
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1 tspkosher salt
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1 tspfreshly ground black pepper
How To Make smoky pimiento cheese
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1Thoroughly mix cheeses in a mixing bowl.
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2Add roasted red peppers and pimiento to cheese mixture, and stir well.
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3In a separate bowl, combine well the remaining ingredients. Taste and adjust seasonings as needed.
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4Stir the mayo mixture into the cheese mixture and blend well.
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5Refrigerate in an airtight container for up to one week.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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