By now, you, my faithful readers, are well aware that I am a big
fan of pimiento cheese. Recently, I received a wonderful pimiento
cheese bowl for my birthday. The bowl is from
the fabulous Mud Pie, and I am totally in love with it (as I am with all of
their products). Yes, I have tried the recipe illustrated on the side of the
bowl, but today I was feeling a little spicy. I was interested in trying a
white variety of pimiento cheese, which got me thinking about white barbecue
sauce. So I combined ingredients that would normally be present in pimiento
cheese along with a few other ingredients that would be found in white Carolina
barbecue sauce, and thus Carolina White Pimiento Cheese was born. It’s a
zesty winner!
Carolina White Pimiento Cheese1 8-oz. block white cheddar cheese, grated
2 oz. cream cheese, room temperature
½ c. chopped Melissa’s Fire Roasted Red Peppers
3 T. Duke’s mayonnaise
1 T. apple cider vinegar
1 t. Worcestershire sauce
1 t. brown mustard
1 t. horseradish
1 t. fresh lemon juice
Pinch cayenne
Pinch paprika
Kosher salt, to taste
Freshly ground black pepper, to taste
Place above ingredients into a medium mixing bowl. Using a fork,
combine ingredients thoroughly. Turn out into a bowl, cover with plastic wrap,
and store in the refrigerator for at least four hours to meld flavors.
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