To quote from the immortal words of Minnie Pearl…howdy, how you all’s?
It feels like ages since we chatted. So pull up a chair and I’ll fix us a little snack. I made this pimento cheese for New Year’s Day and liked it so much that now it has a permanent place in my fridge. In a world of cramped refrigerator quarters, that is no small commitment. But this pimento cheese can go from being spread on crackers or bread to melting into the most perfect grilled cheese that ever existed to looking all fancy piped into celery stalks.
Or simply licked off a spoon, if that’s your thing.
Perfect Pimento Cheese
Adapted from Demaris Phillips
BAH Note: Ms. Phillips advises you to gently stir the roasted red pepper into the mixture by hand. I let the mixer do all the work for me. You do what feels right to you. Want to turn up the heat? Add a wee dash of smoked paprika or cayenne. I bet some soft, roasted garlic would melt beautifully into this cheese…..and give it nice little je ne sais quoi.
- 8 ounces cream cheese at room temperature
- 8 ounces cheddar cheese, preferably sharp cheddar, shredded
- 8 ounces gouda, shredded
- 2 tablespoons mayonnaise
- 1 roasted red pepper, diced
Combine the cream cheese and mayonnaise on medium speed in your stand mixer until smooth. Reduce the speed to low and add the cheddar and gouda and mix until nicely combined. Add the roasted red pepper and mix until you’re happy with how it looks. Add kosher salt and black pepper to taste.