This pimento cheese recipe puts a zingy twist on a southern classic. If you're looking for a pimento cheese recipe with a bit of a kick, you've found it here!
½cupdiced pickled jalapenossub more pimentos to make it less spicy
2Tablespoonsapple cider vinegar or liquid from the jalapeno pepper jar
2teaspoonshot honeyhoney, or brown sugar
1teaspoonchipotle powderandcho chile, Old Bay, celery seed, etc
½teaspoonkosher salt
Instructions
Grate the cheese, either using a box grater or in a food processor fitted with the shredding disc.
Combine the shredded cheese and all the rest of the ingredients and stir well until completely combined.
You can eat it immediately, but it is better if you let it sit in the fridge for at least a few hours to let the flavors blend.
Enjoy!
Video
Notes
Variations--Add any to taste
Crumbled bacon
Prepared horseradish
Celery seed (one of my favorite additions)
Cream cheese (mixed with some mayonnaise for a super creamy version)
Mustard powder (just a touch for me, but you do you)
Spice blends such as Old Bay or Tony Chachere's
Hot sauce (Tabasco, sriracha, etc)
Garlic powder, onion powder, etc.
Sweet pickle juice or a little bit of sugar
Liquid Smoke
There's really no wrong way to make pimento cheese, so make it with the ingredients you enjoy!Nutritional information is based on 16 servings of about 2 ounces. Know that I can easily eat four times that much without blinking. Use your power wisely!