Pimento Cheese with Roasted Red Peppers
Pimento cheese is one of those simple dishes where the ingredients have nowhere to hide. You want plenty of cheddar flavor, a creamy texture that still has some body, and enough pepper and seasoning to keep all that rich cheese interesting.
This version starts with sharp cheddar and cream cheese, then brings in both traditional diced pimentos and a whole roasted red pepper from the jar. I like using both. The pimentos have that mild sweetness you expect in pimento cheese, while the roasted red pepper brings a deeper pepper flavor and gives you bigger bites of pepper throughout the spread.
For the cheddar, I used Tillamook Sharp Cheddar and shredded it fresh. Duke’s Mayonnaise adds richness and tang, while sliced green onions bring a fresh bite that cuts through the cheese.
Revolution Barbecue SPG brings savory garlic and onion, black pepper, and a touch of smoked paprika that works right into the sharp cheddar and roasted peppers. A teaspoon of Texas Pete’s adds a little acidity and pepper heat without taking over. If you like your pimento cheese hotter, add more to taste.
Creamy Pimento Cheese with SPG$
Glenn Connaughton
10
15 minutes
30 minutes
250
American
Appetizer
The texture is one of the things I pay attention to with pimento cheese. It should be creamy enough to scoop or spread, but I still want to see and taste the shredded cheddar and pieces of pepper. Softened cream cheese and Duke’s Mayonnaise provide the creamy base without requiring us to work the mixture until everything becomes completely smooth.
I used Tillamook Sharp Cheddar for this batch and shredded it fresh. Sharp cheddar has enough bite to come through the cream cheese and mayonnaise, and freshly shredding it helps maintain the texture I want in the finished spread.
The peppers are just as important. Traditional diced pimentos provide mild sweetness, while one whole roasted red pepper from the jar brings a deeper roasted flavor and larger pieces of pepper. Green onions add a fresh, slightly sharp bite.
Revolution Barbecue SPG adds salt, black pepper, garlic, onion, a touch of sugar, and smoked paprika to the cheese and peppers. Texas Pete’s brings acidity and mild chile heat. One teaspoon keeps the heat approachable, and anyone who wants it hotter can simply add more.
Ingredients
- 1 (8-ounce) package cream cheese, room temperature
- 2 cups (8 ounces) sharp cheddar cheese, freshly shredded
- 1 (4-ounce) jar diced pimentos, drained
- 1 whole roasted red pepper from a jar, approximately 4 ounces, drained and finely diced
- 1/2 cup thinly sliced green onions
- 1/3 cup Duke’s Mayonnaise
- 1 teaspoon Revolution Barbecue SPG$
- 1 teaspoon Texas Pete’s Original Hot Sauce
Directions
- Drain the Peppers: Drain the diced pimentos well. Remove 1 whole roasted red pepper from the jar, drain it, and finely dice it. If either pepper is holding a lot of liquid, gently pat it dry with a paper towel.
- Build the Creamy Base: Add the softened cream cheese and Duke’s Mayonnaise to a large mixing bowl. Mix until creamy and evenly combined.
- Season the Base: Add Revolution Barbecue SPG and 1 teaspoon Texas Pete’s Original Hot Sauce. Stir until the seasoning is evenly incorporated.
- Add the Peppers and Green Onions: Fold in the diced pimentos, roasted red pepper, and sliced green onions until evenly distributed.
- Fold In the Cheddar: Add the freshly shredded sharp cheddar and gently fold it into the mixture. Do not overmix. You want visible shreds of cheddar and pieces of pepper throughout the finished pimento cheese.
- Adjust the Heat: Taste the pimento cheese and add additional Texas Pete’s if you want more heat.
- Chill: Cover and refrigerate for at least 30 minutes. This allows the pimento cheese to firm slightly and gives the seasoning time to work through the mixture.
- Serve: Give the pimento cheese a quick stir before serving. Serve chilled or let it sit briefly at room temperature if you prefer a softer, more spreadable consistency.
