Roasted Pepper Pimiento-Style Cheese Recipe

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Roasted Pepper Pimiento-Style Cheese Recipe

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Pimiento cheese is sometimes known as "the caviar of the South." This spread is so good, it's been requested as gifts. It will keep for several days in the refrigerator (it gets even better overnight). Be sure to use real mayonnaise, not salad dressing, or the cheese will be too sweet. Serve with veggies and crackers or spread on top of grilled burgers. —Jerri Gradert, Lincoln, Nebraska
MAKES:
32 servings
TOTAL TIME:
Prep: 55 min. + chilling
MAKES:
32 servings
TOTAL TIME:
Prep: 55 min. + chilling

Ingredients

  • 2 medium sweet red peppers
  • 1 Anaheim pepper
  • 1 jalapeno pepper
  • 1 pound (16 ounces) cheddar cheese, finely shredded
  • 4 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon hot pepper sauce
  • 1/8 teaspoon cayenne pepper, optional
  • Assorted fresh vegetables and crackers

Directions

Broil peppers 4 in. from heat on a foil-lined baking sheet until skins blister, about 4-5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; let stand, covered, 20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers. Beat cheeses, mayonnaise, sugar, white pepper, pepper sauce and, if desired, cayenne until blended. Stir in peppers. Transfer to a serving bowl. Refrigerate, covered, at least 2 hours. Serve with vegetables and crackers. Yield: 4 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Roasted Pepper Pimiento-Style Cheese in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p211

  • 2 medium sweet red peppers
  • 1 Anaheim pepper
  • 1 jalapeno pepper
  • 1 pound (16 ounces) cheddar cheese, finely shredded
  • 4 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon hot pepper sauce
  • 1/8 teaspoon cayenne pepper, optional
  • Assorted fresh vegetables and crackers
  1. Broil peppers 4 in. from heat on a foil-lined baking sheet until skins blister, about 4-5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; let stand, covered, 20 minutes.
  2. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers. Beat cheeses, mayonnaise, sugar, white pepper, pepper sauce and, if desired, cayenne until blended. Stir in peppers. Transfer to a serving bowl. Refrigerate, covered, at least 2 hours. Serve with vegetables and crackers. Yield: 4 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Roasted Pepper Pimiento-Style Cheese in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p211

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