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).