Great pimiento cheese is all about spice. Red peppers and hot sauce are essential to cutting through the richness of the cream cheese and cheddar. You need that spicy zing to tame the fat. Mustard also steps in to balance the rich flavors.
Use this smoky spread on grilled toast with peaches and avocado.
Recipe information
Yield
Makes about 3 cups
Ingredients
Preparation
Step 1
Cook bacon in a heavy-bottomed skillet over medium-high 5 to 6 minutes or until crisp. Remove bacon from skillet and drain on paper towels; chop. Reserve 1 tablespoon bacon drippings, and set aside. Wipe the skillet clean.
Step 2
Return the skillet to medium. Add the blended oil and the red bell peppers. Cook until tender, about 2 minutes. Stir in the bacon drippings. Add the adobo sauce, and cook 2 minutes. Remove from the heat. Stir in the bacon, mayonnaise, vinegar, hot sauce, dry mustard, granulated garlic, and black pepper.
Step 3
Combine the cheddar cheeses, cream cheese, and bell pepper mixture in a large bowl. Stir in the chives, and serve at room temperature.
