Wednesday, May 24, 2017

Buffalo Pimiento Cheese with Moore's Original Buffalo Wing Sauce

There is nothing that I like more than a new recipe for Pimiento Cheese, and last week's Post-Dispatch had a bunch of them! Do you know that I have an entire binder full of Pimiento Cheese recipes? It's hard to imagine that something so simple can be changed in so many ways that it would result in a binder of recipes, but it has. Generally, I'm a purist; I like my Pimiento Cheese with only a handful of ingredients. That's the cheese of my youth, and that's what I turn to more often than not. But, I do like to mix things up a bit, and this week decided to make Buffalo Pimiento Cheese using one of my new favorite seasonings, Moore's Buffalo Wing Sauce. Moore's has a variety of marinades and sauces, one better than the next, from Original, Zesty Garden Herb, and Teriyaki Marinades, to Spicy Habanero Wing and Hot Sauce to Creamy Buffalo Ranch, to the Original Buffalo Sauce that I used here.
I find these sauces to be incredibly versatile. I've been stirring the Buffalo Sauce into ranch dressing, drizzling it on top of slices of avocado, mixing it into remoulade, and whisking it into sour cream for topping smoked salmon and baked potatoes. The uses for this tasty sauce are endless. You're' going to want some, and you can get it here.

You must try it, along with this recipe for Pimiento Cheese.  So easy, and so deliciously good!
Buffalo Pimiento Cheese

1/2 cup Duke's Mayonnaise
1/2 cup chopped
Melissa's Fire Roasted Sweet Red Bell Peppers
2 teaspoons (or more to taste) Moore's Original Buffalo Wing Sauce
2 cups freshly grated sharp cheddar cheese

Whisk together mayonnaise, peppers, and wing sauce until combined. Fold in grated cheddar. Chill for at least an hour to allow flavors to meld.
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I received a complimentary sample of Moore’s Original Buffalo Sauce in exchange for an honest review.

This post contains affiliate links. 

1 comment:

Linda said...

Looks wonderful Pattie! The pimento cheese of my youth was Kraft in those little tiny glass jars, and I always ate it but thought it was weirdly sweet. The in my 30s a lady made some for a church dinner, and I was finally educated to true pimento cheese. I still have her recipe, which includes chopped hard-boiled eggs, pimentos, and jalapeno along with the normal ingredients. I usually make it without the eggs and have also heated it - I love it with Fritos! I love buffalo wing sauce and will add some the next time I make it!