Pimiento Cheese
My life can be broken down into two distinct epochs: BPC and APC. Before pimiento cheese and after pimiento cheese. After was a material improvement over the Before Times.
Pimiento cheese is easy and quick and effing delicious. This version adds smoky and spicy to the descriptors thus achieving the total package. It’s inspired by The Red Truck Bakery’s recipe, which in turn was handed down from the author’s Aunt Darla, who is evidently a genius.
So grab some cheese, raid the spice cabinet, pickle a few onions, and if you can find Duke’s mayo anywhere, buy it immediately. Find your favorite crackers and spread it thick. And while Ritz crackers are the traditional accompaniment, I love me some Wheat Thins.
Shit You Need
4 ounces cream cheese, softened
1/2 cup mayonnaise, preferably Duke’s
8 ounces grated cheddar cheese
4 ounces grated pepper jack cheese
1/4 teaspoon cayenne pepper
1 teaspoon smoked paprika
2 teaspoons crushed Calabrian chiles
1/4 cup quick-pickled onions, minced (see below)
1/2 cup roasted red peppers, chopped finely
2 tablespoons chopped fresh chives
Quick-pickled onions:
1/2 large red onion, thinly sliced
1/2 cup apple cider vinegar
1/2 cup hot water
2 teaspoons sugar
1 1/2 teaspoons kosher salt
Keep Calm and justeffingcook
Make the quick-pickled onions. Let them steep at least couple of hours before using.
Combine all the ingredients. I typically use my stand mixer. If you want to use a food processor, keep the grated cheese out until the very end. You want it chunky.
Let the mixture chill before using.
Spread on crackers and get comfortable. Hunker down and enjoy.
