pimento cheese
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 1 red bell pepper
  • 8 ounces finely shredded extra-sharp Cheddar cheese
  • 2 ounces cream cheese, softened
  • 4 tablespoons mayonnaise (Hellman's, preferably; is there any other kind?)
  • salt and pepper to taste
  • OPTIONAL:
  • 1 shot (1.5 ounces) of good quality bourbon OR
  • 1 tablespoon sriracha OR
  • 2 strips very crispy bacon, chopped roughly OR
  • 1 jalapeno OR
  • 2 tablespoons minced chives
Instructions
  1. Wash bell pepper and jalapeno (if using) and pat very dry with paper towels. Turn on the broil function to your oven and allow it to warm up for about 2-3 minutes.
  2. Place the pepper(s) about 2 inches from the top of the broiler in oven.
  3. Flip the pepper(s) with tongs after about two minutes to make sure the skin on all sides gets blackened evenly.
  4. Remove pepper(s) from oven once it is completely blackened on all sides and immediately place in a heatproof bowl. Cover with a plate to steam; let pepper(s) cool.
  5. While the pepper(s) are cooling, stir together the cream cheese and the mayonnaise.
  6. Remove pepper(s) from bowl, reserving liquid, and peel skin off.
  7. Remove seeds and stem, then chop the remaining flesh into a small dice.
  8. Stir together the peppers, reserved pepper liquid, grated cheese and mayo/cream cheese combo until well blended.
  9. If using optional ingredients, fold them in after all other ingredients have been mixed together.
  10. Season with salt and pepper to taste.
  11. Serve immediately with your favorite crackers or store up to a week tightly covered in the refrigerator (after chilling, bring to just below room temperature prior to serving).
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/04/pimento-cheese-recipe.html