Pimento Cheese

Why have I never tried making pimento cheese before? I am a fan of cheese, especially Cheddar. Especially old, sharp Cheddar.

And I was, though I can hardly imagine it now, a Squeez-a-Snak eater. Do you remember this product? Here’s an ad for it:

Squeez-a-Snak

Squeez-a-Snak

You can see from the spelling of the product’s name how fantastic it would have been! I’m not sure how much of what was in the plastic wrapper that spread came in was actually cheese (it did not require refrigeration), but I loved that stuff.

Pimento cheese is not really anything like Squeez-a-Snak. It’s much, much better. When I decided to make some, I started hunting through my cookbooks and searching online to find a recipe. There were as many different recipes as sites I visited and books I read. Here’s mine.

First, get the cheese and grate it.

Grated cheese.

Grated cheese.

Add the mayonnaise,

Mayonnaise is added.

Mayonnaise is added.

the Worcestershire sauce,

Worcestershire sauce.

Worcestershire sauce.

and the Dijon mustard.

Some Dijon mustard.

Some Dijon mustard.

I used Sriracha chili sauce. Other recipes I read used hot sauce or cayenne pepper for some heat.

Sriracha chili sauce (garlic chili sauce).

Sriracha chili sauce (garlic chili sauce).

Put half a teaspoon of the Sriracha chili sauce into the mix.

Sriracha chili sauce.

Sriracha chili sauce.

For some smoky flavour, add some sauce from chipotle peppers in adobe sauce.

Some sauce from chipotle peppers in adobe sauce.

Some sauce from chipotle peppers in adobe sauce.

Mix all that together.

Stir all that together.

Stir all that together.

Now, the pimento part. For some reason, I bought this gigantic bottle of roasted red peppers. I guess I will be making a lot of pimento cheese in the future.

Gigantic jar of roasted red peppers.

Gigantic jar of roasted red peppers.

Lay the red peppers on the cutting board.

Roasted red peppers.

Roasted red peppers.

Dice the peppers.

Diced peppers.

Diced peppers.

Add the peppers and any juice to the cheese mixture and stir.

Add to the cheese mixture and toss to combine.

Add to the cheese mixture and toss to combine.

Pimento cheese.

Pimento cheese.

Pimento cheese.

It’s a bit runny now, but after a few hours in the refrigerator, it will firm up and the taste will improve.

Here’s pimento cheese on crackers.

Pimento cheese on crackers.

Pimento cheese on crackers.

Fill up the channel of celery sticks with pimento cheese. Or as the ad above describes this: “grooving in celery”.

Pimento cheese on celery.

Pimento cheese on celery.

Or spread some on slices of baguette and toast them.

Toasted pimento cheese on a baguette.

Toasted pimento cheese on a baguette.


Pimento Cheese

8 oz. old cheddar cheese, finely grated
3/4 cup mayonnaise
1/2 tsp. Worcestershire sauce
1/2 tsp. Dijon mustard
1/2 tsp. Sriracha chili sauce
1/2 tsp. chipotle peppers in adobe sauce, mashed into a paste
2 – 3 oz. diced pimentos

Mix all ingredients together. Store in the refrigerator.

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4 thoughts on “Pimento Cheese

  1. That looks delicious! I’m embarrassed to admit that I had no idea that pimentos and roasted red peppers were the same thing!

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