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Pimiento Cheese

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Pimiento Cheese – the Pate’ of the South!

Ingredients

Scale
  • 4 oz cream cheese
  • 1/2 cup mayonnaise (your favorite kind)
  • 1/2 tsp tabasco sauce – more to taste
  • 1/4 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/8 tsp ground white pepper
  • 1/2 tsp smoked paprika
  • 1 clove garlic – micro-planed
  • 1 TBL onion – minced
  • 1 lb sharp cheddar cheese – grated roughly
  • 1/4 cup sweet and spicy butter pickles – chopped get the recipe HERE
  • 1/3 cup pickle brine – divided
  • 3 large fresh pimiento peppers – or – 12 oz canned or jarred pimientos – diced

Instructions

  1. Option A: Roast the peppers over an open gas stove flame until the skin is charred, place them in a bowl, cover with plastic wrap and let them steam until cool enough to handle. Peel the skin off, cut in half lengthwise, open and scrape away all the seeds and membrane. Dice the peppers and reserve.
  2. Option B: If using jarred, diced peppers, drain them
  3. Let the cream cheese warm and soften in a large bowl, then mash with a wooden spoon and mix in the mayonnaise
  4. Add the hot sauce, salt, sugar, cayenne pepper, white pepper, smoked paprika, onion, garlic and stir to blend in the cream cheese-mayo mixture
  5. Add the chopped pickles, 1/4 cup of brine and cheddar cheese. Stir with a wooden spoon until combined. For a smoother texture add the remaining brine and use a mixer on low speed with a paddle attachment.
  6. Fold in the pimiento peppers.
  7. Cover or jar the pimiento cheese and refrigerate overnight to give it time to absorb the liquid and for the flavors to harmonize

Find it online: https://www.cooksavorcelebrate.com/pimiento-cheese/