Best {Roasted Red Pepper} Pimento Cheese Ever, Y’all

on May 24, 2011

Dear Friends,

Did the title reel you in? Pimento cheese is a Southern staple for sure. I can’t believe I have blogged for over a year without sharing my not-so-secret but oh-so-special recipe. The best part? It is SO easy! As in less than 15 minutes from start to finish easy. Little ones can even join in the fun. Just beware because once you make it you will start fielding requests for more.

Mayo, roasted red peppers, and Irish dubliner cheese make this pimento cheese unique but divine.

You can find Irish dubliner cheese in the deli section of the grocery store. It is the most important ingredient in the recipe! It is has a sharp zing to it almost like parmesan that is essential to the overall taste. It can be expensive ($6 for a block) but I get it when it is on sale (usually 40 or 50 % off) and freeze it. Also, it is cheaper at Trader Joe’s if you are lucky enough to have one.

My Pampered Chef cheese grater does all the work for me!

I put half of the cheese in, a couple spoonfuls of mayo, followed by the rest of the cheese.

Mix it together. Use less mayo than you think you need at first because you can always add more. The right consistency is dependent upon your individual taste. I like mine a little thick and dense so I use less mayo. Some people like a looser spread so more mayo it is. You can’t go wrong either way!

Dump in the roasted red peppers. Mine are diced into chunks because I’m a roasted red pepper fan. They are similar to pimentos but pack a little more of a punch in my opinion.

Done! Easy, peasy I tell you. DO refrigerate so the flavors can gel.

Now for the best part? Buy a loaf of french bread and spread the pimento cheese on. Bake at 325 until the cheese is bubbly. You can also broil if you prefer. Oh, and the deli worker at the grocery store can put the french bread in the bread slicer. It saves a lot of time and makes perfect slices!

Of course you can eat it cold on a hot summer day. I love pimento cheese in celery or on crackers. Make a cold plate with sliced tomato and you are golden. Pimento cheese toast rocks also. As does pimento cheese stuffed chicken but that is another recipe for another day.

Thanks to Rhoda for her summer recipe party! It starts tomorrow so make sure you check out all the yummy goodness at Southern Hospitality!

Filed Under: Food

Comments

GLENDA CHILDERS says:

May 24, 2011 at 6:52 pm

I am popping over from Rhoda’s recipe party. Hope you enjoy my orange muffins (link #99.)

This recipe looks so delicious. I cannot wait to try it. I just saw dubliner cheese at costco,too.

Fondly,
Glenda

Richella says:

May 25, 2011 at 12:44 am

I love, love, love roasted red peppers. But I have never once even had the glimmer of the idea to use them in pimiento cheese. Never. This is genius! Thank you for sharing your brilliance!