Wednesday, December 30, 2015

Pimiento Cheese Spread

Last year around the holidays, I made homemade cheese spreads for the first time - a basic Cheddar Cheese Spread  and then a fantastic nutty cheese spread that was inspired by French Onion soup and the store bought Swiss Almond spreads - my Swiss-Almond Cheese Spread with Caramelized Onions.  We ate the hell out of them. 

This year, I was thinking about a southern classic, Pimiento Cheese Spread... but traditionally, the spread is simply made with cheese, mayo and pimientos.  I really like using cream cheese because I wanted it more like a cracker dip than a sandwich spread.  I also wanted to boost it up a little with flavour, so I added a lot more than what the traditional spread has - garlic, Worcestershire, jalapeño, wine, etc.  It's not hot or spicy at all... so even if you shy away from jalapeños, I say add 'em to this recipe.  It just adds a little depth to the spread - more layers of flavour.

So if you're trying to come up with some appetizers to make and/or take to a New Year's party, this is a pretty easy and great one!

I think the Descendents said what we were all thinking.  -jen

Time:  5 minutes
Difficulty:  Easy
Makes:  about 5 cups
Need:  Food Processor
  • 8oz cream cheese, softened
  • 16oz (1 pound) shredded cheese*
  • 1/2 cup mayonnaise
  • 4oz jar diced pimientos, drained
  • 2 tablespoons pickled jalapeños, diced (optional)
  • 2 teaspoons garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon dry white wine (optional)
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper 
*I recommend at least half of your shredded cheese being sharp cheddar, and the other half could be any combination of Monterey Jack, Havarti, Gruyere, Gouda, Parmesan, etc. I used what I had, which was some Gouda, Havarti Dill, and Pecorino Romano.   

Combine all ingredients in food processor and blend until smooth and combined.  Refrigerate (but I always have to eat some immediately.  The flavours marry nicely if you give it a little time to refrigerate though.) 

Serve with crackers or raw veggies, make a grilled cheese with some spread inside, use as a sandwich spread - eat it how you want!  It'd probably be good mixed in with some pasta (though I've not tried that!)

No comments:

Post a Comment