This homemade pimento cheese is rich. Goes great as a spread, dip for vegetables, grilled cheeses and making use of spare Lipitor.
Author: Aaron Ayotte
Sharp Cheddar Cheese
or Canned Pimentos
Begin by using your burner to char off the outside of the
Pimiento Peppers (3)
Make sure to get them properly charred, so the skin comes off easily after.
Pop the peppers in a bowl and cover with plastic wrap. This will allow them to steam and loosen the skin further. Let those hang out for say 20 minutes or so.
Remove the peppers and begin to scrape away the skin using your knife.
Finely chop the roasted pimentos, while you prepare the
Onions (1 Tbsp)
Grate up that brick of
Sharp Cheddar Cheese (2 cups)
In a medium sized mixing bowl, begin to loosen up the
Cream Cheese (3 Tbsp)
with a rubber spat. You can also do all of this in an electronic mixer if you got it. I'm not fly like that, so I go old school.
Mayonnaise (1/2 cup)
, onion, pimento,
Paprika (1/8 tsp)
Garlic Powder (1/4 tsp)
Kosher Salt (1 pinch)
Sriracha (1 tsp)
. Mix together and taste to see if it needs more of anything.
Fold in the grated cheddar and mix thoroughly. Give a final taste to make sure the seasoning is right.
Now just decide how you want to consume your pimento cheese. I love grilled cheeses, but alone in a dark room with just you, your pimento cheese and a spoon works well too.
Nutrition Per Serving
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