Description
This pimento cheese spread combines charred bell peppers with creamy cheeses for a smoky, savory delight. Perfect as a sandwich spread or a party dip.
Ingredients
Units
Scale
- 1 red bell pepper
- 8 ounces finely shredded extra-sharp Cheddar cheese
- 2 ounces cream cheese, softened
- 4 tablespoons mayonnaise (preferably Hellman's)
- Salt and pepper to taste
- Optional: 1 jalapeño
- Optional: 1 shot of bourbon
- Optional: 2 tablespoons minced fresh chives
- Optional: 1 tablespoon sriracha hot sauce
- Optional: Cooked and chopped bacon
Instructions
- Wash the red bell pepper and jalapeño (if using) and pat them very dry with paper towels.
- Turn on the broil function of your oven and allow it to warm up for about 2-3 minutes.
- Place the pepper(s) about 2 inches from the broiler and char on all sides until the skin is blackened, about 10-15 minutes, turning occasionally.
- Remove the pepper(s) from the oven and place in a bowl, covering with plastic wrap to steam for about 10 minutes. This will make peeling easier.
- Once cooled, peel the skin off the pepper and remove the seeds. Chop the flesh finely.
- In a mixing bowl, combine the shredded Cheddar cheese, cream cheese, and mayonnaise until smooth.
- Fold in the chopped bell pepper and any optional ingredients you choose to use, such as jalapeño, bourbon, chives, sriracha, or bacon.
- Season with salt and pepper to taste, keeping in mind that bacon will add saltiness.
- Chill the pimento cheese for at least 1 hour before serving to allow flavors to meld.
Notes
Char the bell peppers until the skin is blackened for a smoky flavor. Adding bourbon gives a Southern kick, while chives add a fresh onion note. Be cautious with salt if adding bacon. Store in an airtight container in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Southern
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 1
- Sodium: 350
- Fat: 22
- Carbohydrates: 3
- Fiber: 1
- Protein: 8
- Cholesterol: 50