This picture might not look like much, but don’t let it deceive you. This cheese is beyond amazing. After making it and trying it on crackers, I kept looking for more things to pair it with.

The night I made it, I was planning to have chicken alongside it. After roasting a whole red pepper for the cheese dip, I realized I had a bunch extra. I diced up the rest and added them to a skillet with chicken tenderloins and some lemon pepper seasoning. I let that cook, and then put some smoked pimento cheese on a tortilla wrap, added the chicken with some extra roasted red peppers and rolled it into a burrito. It was so delicious!

After that, I started trying the cheese on other food. It tasted great with corn chips, and it added a little extra flavor to a salami sandwich.

This cheese lasts for a week in an airtight container in the refrigerator. I was worried we would end up throwing some away because there was so much left over. But we finished it before a week passed. By the end of the bowl, I’ll admit I was eating it just on a spoon. It was that good!

I also should mention that I didn’t add herbes de Provence to the mix, and my measurements might be a tad off because  I couldn’t find my measuring spoons.

I’m hoping to bring this to football and holiday parties this fall and winter. Sadly, I think I won’t be bringing any home with me after my friends and family try this.

INGREDIENTS

12 ounces extra-sharp cheddar cheese, shredded (3 packed cups)

4 ounces smoked mild cheddar, shredded (1 packed cup)

2 tablespoons finely diced roasted red pepper

1/2 cup plus 2 tablespoons mayonnaise, preferably Duke’s

3 tablespoons sour cream

1 tablespoon spicy whole-grain mustard

1 tablespoon Texas Pete hot sauce (may substitute Tabasco or other hot pepper sauce)

1/4 teaspoon ground black pepper

1/4 teaspoon herbes de Provence

1/8 teaspoon granulated garlic (garlic powder)

1/8 teaspoon onion powder

Makes 8 to 10 servings

DIRECTIONS

Combine the extra-sharp cheddar, smoked cheddar, roasted red pepper, mayonnaise, sour cream, mustard, hot sauce, black pepper, herbes de Provence and garlic and onion powders in a mixing bowl, stirring until well incorporated.

Serve or store in an airtight container (for up to a week).

About The Author

Kelsey Reinhart

Kelsey Reinhart is the editor of About magazine. She was previously a designer for The Repository. Kelsey loves designing, writing and taking photographs. When not working, she enjoys reading magazines, working out, watching sports, shopping and spending time with family and friends. She believes in living life to the fullest.

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