Pimento Cheese Recipe

Name: Pimento Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large pimento peppers (about 12 oz.); 4 oz. cream cheese, at room temperature; 1/2 cup mayonnaise, preferably Duke's; 1/2 tsp. vinegar-based hot sauce, such as Tabasco; 1/2 tsp. kosher salt; 1/4 tsp. sugar; 1/8 tsp. cayenne pepper; 1/8 tsp. freshly ground white pepper; 1/8 tsp. smoked paprika; 1/4 cup pickled ramps, chopped, plus 1/2 cup of the brine (if you can't find ramps, you can substitute finely chopped bread-and-butter pickles and brine); 1 lb. sharp cheddar cheese, grated on the large holes of a box grater

Servings: persons

3 large pimento peppers (about 12 oz.)
4 oz. cream cheese, at room temperature
1/2 cup mayonnaise, preferably Duke's
1/2 tsp. vinegar-based hot sauce, such as Tabasco
1/2 tsp. kosher salt
1/4 tsp. sugar
1/8 tsp. cayenne pepper
1/8 tsp. freshly ground white pepper
1/8 tsp. smoked paprika
1/4 cup pickled ramps, chopped, plus 1/2 cup of the brine (if you can't find ramps, you can substitute finely chopped bread-and-butter pickles and brine)
1 lb. sharp cheddar cheese, grated on the large holes of a box grater

1
1. Roast the peppers over an open flame on a gas stovetop, one pepper at a time, on the prongs of a carving fork. Or place on a baking sheet and roast under a hot broiler. In either case, turn the peppers to blister all sides. Then transfer the peppers to a bowl and cover the bowl with plastic wrap. Set aside to let the peppers steam until cool enough to handle.
2
2. Carefully peel the blackened skin off each pepper. Cut the peppers lengthwise in half, open out flat on a cutting board, and carefully scrape away all the seeds and membrane. Dice the peppers.
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3. Put the cream cheese in a medium bowl and beat it with a wooden spoon until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper, and smoked paprika and stir to blend. Add the pickles, brine, and cheddar cheese and stir again. Fold in the diced pimentos.
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4. Cover and refrigerate until ready to serve. Tightly covered, the pimento cheese will keep for up to 3 days in the refrigerator.
5
Note
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For creamier pimento cheese, combine all of the ingredients in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes.

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 large pimento peppers (about 12 oz.), 4 oz. cream cheese, at room temperature, 1/2 cup mayonnaise, preferably Duke's, 1/2 tsp. vinegar-based hot sauce, such as Tabasco, and more.

Yes, Pimento Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pimento Cheese

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