8 oz (about 3 cups) finely grated extra-sharp cheddar cheese
2 oz (about 1/4 cup) softened cream cheese, cut into pieces
3 Tbsp mayonnaise
1 tsp crushed red pepper flakes
Salt and freshly ground black pepper, to taste
Instructions
Turn on the broiler. Place the pepper on its side
in a dry skillet and slide it under the broiler
until the skin blackens on the side facing up,
about 3 minutes. With tongs, turn the pepper so
that an unblackened side faces up, and repeat
until the skin is blackened on all sides. Place
the pepper in a small bowl, cover it, and let it
steam for 5 minutes as it cools down.
Uncover the bowl. When the pepper is cool enough
to handle, transfer it to a cutting board,
reserving any liquid in the bowl. Remove the
blackened skin with your fingers and discard.
Using a paring knife, cut open the pepper, remove
and discard the stem and seeds, and chop the
pepper into 1/4-inch dice. You should have a scant
1/2 cup.
Place the grated cheddar in a medium bowl and add
the cream cheese pieces, the mayonnaise, the diced
red pepper and its liquid, and the red pepper
flakes, distributing them evenly over the cheese.
With a rubber spatula or wooden spoon, blend the
ingredients together until the spread is
thoroughly mixed, about 2 minutes. Season to taste
with salt and black pepper.
Transfer the pimiento cheese to a plastic container
or bowl, cover tightly, and store in the
refrigerator. Pimiento cheese keeps in the
refrigerator for 1 week.
Originally Submitted
7/23/2014
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