This Southern-style pimento cheese spread is bold, creamy, and brimming with smoky heat thanks to Chili Today! and Spanish smoked paprika. Whether you slather it on crackers, tuck it into a sandwich, or dollop it on a burger, this cheddar and cream cheese dip brings serious flavor. Roasted red peppers add sweetness and tang, while champagne vinegar offers just the right amount of zip. Make it ahead — it only gets better with time.
Grate the cheddar cheese on the large holes of a box grater into a mixing bowl. Add the cream cheese, broken into chunks, then add the remaining ingredients. Beat with an electric mixer (or by hand) until well combined and you can’t see any distinct chunks of cream cheese. Taste and add more vinegar or Chili Today, if desired.
Transfer the pimento cheese to a container with a tight-fitting lid. Chill for at least two hours before serving. Tightly covered, pimento cheese will keep for more than a week in the fridge.
Recipe Note
Note: Jarred red peppers are fine, here. Just make sure that they’re well drained.
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