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I’ve said it before, I’ll say it again, I LOVE pimiento cheese. I try to make a batch up every week so that I always have some at the ready in the fridge. It has more uses than you can probably imagine. It is excellent as a spread all on its own, is wonderful when used to fill celery, is a great spread with apples, makes an excellent topping for a burger, is fabulous when added to mac & cheese, I could go on and on. I’ve even made bread out of it. One thing that I hadn’t tried — I know this is sacrilege to the purists — was to add a blue vein cheese. So today when I was mixing up my batch of the week, I decided to add some blue cheese crumbles. Winner! It provides enough pungent bite to make you wonder what makes it special, while managing to remain true to the original.
2 oz. (or more, if you dare) (2 T.) blue cheese crumbles
8 oz. shredded sharp cheddar cheese
4 oz. cream cheese, room temperature
½ c. chopped Melissa’s Fire Roasted Red Peppers
1/3 c. Duke’s mayonnaise
¼ t. garlic powder
¼ t. onion powder
¼ t. smoked paprika
¼ t. Old Bay seasoning
Pinch cayenne
Place all ingredients into a medium to large bowl, and beat until thoroughly combined. Refrigerate for an hour or two prior to serving to allow flavors to meld.
