My F&W
quick save (...)

Pimento Cheese

  • SERVINGS: 6
  • MAKE-AHEAD
  • VEGETARIAN

Holeman & Finch Public House, Atlanta

Chef Linton Hopkins uses locally grown pimientos (heart-shaped sweet red peppers), which he cans himself, in this luxurious spread, an old Southern favorite.

  1. 3 medium red bell peppers
  2. 5 ounces sharp yellow cheddar cheese, coarsely shredded (2 cups)
  3. 4 ounces cream cheese (1/2 cup), softened
  4. 1/4 cup mayonnaise
  5. 1 tablespoon juice from a jar of bread and butter pickles (optional)
  6. 1/4 teaspoon Tabasco
  7. Kosher salt and freshly ground pepper
  8. Saltine crackers, for serving
  1. Light a grill or preheat the broiler. Set the bell peppers over a hot fire or under the broiler and cook, turning, until charred all over. Transfer the bell peppers to a plate and let cool.
  2. Peel the roasted peppers and discard the cores and seeds. Cut the peppers into 1/8-inch dice and pat dry with paper towels.
  3. In a medium bowl, mix the diced peppers with the cheddar, cream cheese, mayonnaise, pickle juice and Tabasco and season with salt and pepper. Cover and refrigerate for at least 2 hours. Serve with crackers.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.