Reposting this one in time for Game Day – while this is a great addition to your summer cookout – it also pairs well with wings and all other Super Sunday snack foods. Plus I just had a craving and plan to whip some up to enjoy while cheering for my Broncos!!
In honor of the “last” big cookout weekend of the year, I thought I’d finally post my pimento cheese recipe.
This is one of those no-recipe recipes. I have included measurements below, but was reluctant to do so. I work more in ratios here, a 3-1 white to yellow cheddar. I eyeball the mayo until I get the consistency I desire and I start in the low end of the spices adding more if I want more heat or more smokiness.
So play around with it, find the ratio you like.
A couple of things I think are key. Use the sharpest cheddar cheese you can find!! When it comes to store-bought mayo, there are really only two options – Dukes or Hellmans. Miracle Whip is NOT mayo! I’ll spare you my very strong opinion about that product and the people who think it is OK to hand you a jar of it when you asked for mayo!
We spread this pimento cheese on a grilled gluten free baguette, returned it to the grill to melt a bit more, topped with crumbled bacon and served it alongside gazpacho.
I got a request to make more the very next weekend and we used that batch to top burgers.
It also makes a terrific grilled cheese sandwich!
I’ve even be known to eat it with a spoon….
white cheddar – extra sharp, 3/4 lb, coarsely grated
yellow cheddar – sharp, 1/4 lb, coarsely grated
roasted red peppers, 1 jar or 3-4 large peppers, diced and drained
mayo, heaping cup
cayenne pepper, 1/4 teas-1/2 teas
smoked paprika, 1/4-1/2 teas
Combine cheese, peppers and mayo in large bowl. Add spices, taste add more as desired.