Skip to main content

Join The Table to earn rewards.

Already a member?

Make Ahead

Chef Bill's Pimento Cheese

October  4, 2022
0 0 out of 5 stars /
0 Ratings0 total ratings /
  • Makes About 2 cups
Author Notes

I scaled down this amazing recipe from one of my chef instructors at school who once ran a hotel kitchen in North Carolina. It's the real deal all right! It took me 30 minutes to make start to finish, and that included all the photos I took along the way. One serving is "Low In" carbs, sodium and cholesterol. —Vegetarianized.com

What You'll Need
Ingredients
  • 1/2 medium red pepper
  • 3 ounces cream cheese, softened
  • 3 tablespoons pickle juice
  • 3 tablespoons mayo
  • 1 teaspoon hot sauce, optional
  • 8 ounces sharp cheddar cheese, smoked if desired
  • 3 tablespoons chives, minced finely
Directions
  1. Roast the pepper until the skin is blackened. Immediately place the hot pepper in a ziploc bag and seal for 5 minutes. Remove and peel off the black skin. Chop the pepper finely.
  2. Add the diced pepper, cream cheese, pickle juice, mayo and hot sauce, if using, into a bowl. Mix until well incorporated and set aside.
  3. Cut the cheese in half and grate one portion on the smallest size grate. Grate the rest on the large grate.
  4. Gently fold in the cheese and chives so the spread is fluffy. Serve on toast or crackers.

See what other Food52ers are saying.

0 Reviews

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.