Seriously, this was the best pimento cheese I’ve ever made. It’s all about finding the best cheddar. Or, more accurately, it’s about finding the cheddar that you consider to taste the best… to you. For us, the 5 year organic sharp white cheddar (From Your Dekalb Farmers Market) was the secret to the success of this pimento cheese. The depth of flavor was just out of this world. And, it’s so rich and satisfying that you’re happy to stop after a cracker or two. Though, it wouldn’t be a terrible crime to eat just a little bit more than that. But, if you eat more than 4 crackers, you’ve turned this into a meal.
Tip to myself for next time: Quarter cherry peppers and wait to add the cherry pepper pieces until the other ingredients are pulsed a few times for larger chunks of pepper.
Top one or both bowls with red pepper flakes.
Pimento Cheese
makes 2 small crocks
1 lb – 5 Year Organic White Cheddar (YDFM)
1/2 lb Extra Sharp Wisconsin Yellow Cheddar (YDFM)
8 ounces cream cheese
5-6 spicy red cherry pepper, pickled (Trader Joe’s)
1/4 cup spicy pepper liquid
2 heaping Tablespoons mayo
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper, freshly ground
red pepper flakes, to sprinkle on top as a garnish
Combine all in a food processor. Pulse until smooth and slightly chunky.
Serve with crackers, lightly salted blue tortilla chips, toast triangles, carrots, and celery sticks.
As always, pimento cheese is even better the next day. So, be sure to save one of your bowls for future snacking.
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