Smoked Pimiento Cheese

Whip out this smoky starter at your next cocktail party and expect rave reviews! This pimiento cheese is packed with flavor and pairs perfectly with your favorite cracker. It can also be dressed up by spreading it onto toasted French baguette slices and topping off with bacon and sliced cherry tomatoes!

Smoked Pimiento Cheese
Yield: approximately 5 cups
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  1. 4 jalapeño peppers, halved and seeded
  2. 2 red bell peppers, halved and seeded
  3. 1 (8-ounce) package shredded sharp Cheddar cheese
  4. 1 (8-ounce) block smoked Cheddar cheese, shredded
  5. 1⁄2 cup mayonnaise
  6. 1 (3-ounce) package cream cheese, softened
  7. 1 teaspoon Worcestershire sauce 1⁄2 teaspoon liquid smoke
  8. 1⁄2 teaspoon kosher salt
  9. 1⁄2 teaspoon ground black pepper 1⁄4 teaspoon ground chipotle pepper
  10. 1⁄8 teaspoon ground red pepper
  1. Preheat oven to 400°.
  2. Line a rimmed baking sheet with aluminum foil.
  3. Place jalapeño and bell peppers on prepared baking sheet.
  4. Bake for 25 minutes. Remove from oven.
  5. Place peppers in a large glass bowl; cover with plastic wrap, and let cool for 20 minutes.
  6. Remove plastic wrap. Wearing gloves, remove skin from peppers. Discard skin.
  7. In the work bowl of a food processor, combine all ingredients; pulse until smooth.
  8. Serve immediately, or cover and refrigerate for up to 1 week.
  1. Serve with crackers, if desired, or on toasted French baguette slices and top with bacon.
Taste of the South


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