Pimento Cheese
12h 25m
This pimento cheese is equally delicious on a celery stick, in a tea sandwich, or with chips. An unreasonably cold martini goes amazingly well next to this—the warmth from the cayenne and black pepper really brings the two together.
Make sure you serve the cheese at room temperature for maximum flavor and spreadability!
Grate 2 cups of smoked sharp cheddar cheese and transfer to a bowl
Dice 1 drained piquillo pepper
Transfer the cheese to a stand mixer with the paddle attachment
Add ¼ cup of mayonnaise and the chopped piquillo pepper
Add salt and ground black pepper to taste
Add smoked paprika and cayenne powder to taste
Mix on low speed until homogenous and sticky, but still chunky
Transfer to clean jars, taking care to keep the top clean and flat
Refrigerate the cheese mix overnight to firm
Let it reach room temperature before serving. Sprinkle more smoked paprika to taste. The pimento cheese is ready
Enjoy it with crackers, pickles, and a freezing-cold Martini!
Yield 2¼ cups
Smoked Sharp Cheddar Cheese
2 cups
Canned Piquillo Pepper
1
Smoked Paprika
to taste
Cayenne Powder
to taste
Mayonnaise
¼ cup
Ground Black Pepper
to taste
Salt
to taste
Equipment
Stand Mixer
Paddle Attachment