Pimento Cheese - | WBTV Charlotte

Pimento Cheese

Presented by Andrew House, Johnson and Wales University

Yield: Approximately 1 Quart


1 lb.              Sharp Yellow Cheddar

½ lb.             Extra Sharp White Cheddar

4 oz              Soften Cream Cheese

½ Cup          Mayo

½ tsp            Garlic Powder

½ tsp            Onion Powder

6 each           Jalapeno Peppers

4 oz              Pimento Peppers Brunoise

TT                S & P

Method of Preparation:

1.    Preheat oven to 425°

2.    Roast peppers in oven until that are blistered

3.    Place in metal bowl covered with plastic wrap until they have cooled

4.    Once cooled remove the skins and seeds and brunoise

5.    Combine all ingredients in stand mixer with paddle attachment, mix until fully incorporated

6.    Season to taste and serve

7.    Taste best once it has sat for a least 1 hour

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