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.


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


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. When she's not working, she's usually reading, running, knitting or spending time in the great outdoors.

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