Thursday, July 2, 2020

Hot & Heavy Pimiento Cheese Spread

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As my hips will no doubt attest, food is a very important part of my life. And, ever since the onset of “shelter in place,” it has leapt from being merely important, to that of mammoth importance (again, hips). If I am going to be stuck in, I want rewards, and that reward had better come in edible form.

As a consequence, I try to keep my fridge stocked with all of my favorites, and one of my favorites, as you well know if you are a regular reader, is pimiento cheese. I always try to keep it on hand, and every time I make it I try to change the recipe up in one way or other in order to improve upon its general magnificence. I was feeling spicy today, so I added extra peppers, and a healthy portion of juice from a jar of pickled jalapeños. So, this delicious, creamy, pimiento cheese spread, is heavy on the peppers, and hot in taste, ergo the “Hot and Heavy” name. Don’t poke fun I’m getting punchy. No doubt you are too.
Hot & Heavy Pimiento Cheese Spread

3 oz. cream cheese, softened
1/3 c. mayonnaise
¼ c. sour cream
¼ t. cayenne pepper
¼ t. garlic powder
2 T. juice from
Melissa’s pickled jalapeños
2 c. shredded sharp cheddar cheese
½ c. chopped
Melissa’s sweet red bell peppers

Beat together cream cheese, mayo, sour cream, cayenne pepper, garlic powder, and pickled jalapeño juice until smooth and creamy. Fold in cheese and red peppers. Refrigerate for four hours (preferably overnight) to allow flavors to meld. Enjoy!


Angie's Recipes said...

I am drooling! So good with some crackers, but would be fantastic with some rye bread too :-))

Linda said...

Yum on the jalapeno juice. Looks so creamy and good. I thought of you when I roasted some of my homegrown pimento peppers the other day. I chopped them up and froze them and have your collection of pimento cheese recipes from which to choose!