Pimento Cheese

  • 15
    min prep
  • 20
    min total
  • 1
    Quart

We nominate pimento cheese to replace the pineapple as the Southern symbol of hospitality. After all, is there anything more hospitable to crackers, bread—heck, even pickled okra—than pimento-cheese? Enjoy. (And enjoy the bonus recipe for Pickled Okra Poppers, too.)

***Make sure and check out the end of the recipe for a bonus recipe! Pickled Okra Pimento Poppers that you dip in Pimento Cheese!

“In the south, pimento cheese is a staple in refrigerators. We wanted to be true to the tradition of pimento cheese, but also make it a little more unique – enter Tillamook Vintage White Extra Sharp Cheddar Cheese. This brings a welcome flavor and kick that is often missed in traditional Pimento Cheese.” – Walt Alexander of Pine State Biscuits

Let's Make This!

Ingredients
  • ¼ cup (½ stick) Tillamook Unsalted Butter, melted
  • 1 cup goat cheese
  • 1 cup (7.3 oz) mayonnaise
  • ¼ cup roasted garlic
  • 1 can (14 oz) roasted red peppers, lightly drained and rinsed (keep some of the oil and char)
  • 4 cups (16 oz) Tillamook Vintage White Extra Sharp Cheddar Cheese, shredded
  • 1 tablespoon olive oil
  • 1 teaspoon fresh dried thyme 1 tablespoon salt
  • 1 tablespoon black pepper
Directions
  • Step 1

    Place melted butter, goat cheese, mayonnaise, and roasted garlic in a food processor. Blend to an even consistency.

  • Step 2

    Add drained and rinsed roasted red peppers to food processor and blend. Blend roasted red peppers until the desired consistency (there should be some texture to the blended peppers, so don’t pulverize into a paste. Leave some heavy flecking of peppers, and don’t puree mixture too long). Use spatula to put mixture into a large mixing bowl.

  • Step 3

    Heat olive oil in a small frying pan. When hot, add thyme and cook and stir until oil is fully incorporated and you can smell the thyme aroma.

  • Step 4

    Add oil and thyme mix, shredded white sharp cheddar, salt, and pepper to the bowl and mix.

  • Step 5

    Now you have Pimento Cheese! Place Pimento Cheese in a bowl, cover and refrigerate for 6-8 hours. This will allow the cheeses and mayo to combine and become thick and creamy.

  • Step 6

    Enjoy with anything – crackers, fried grit cakes, or even as the cheesy element to a southern style grilled cheese sandwich!

Recipe By

Brian Snyder, Walt Alexander, Kevin Atchley

Chefs Brian, Kevin, and Walt launched their kitchen at the bustling Portland Farmers Market. As word caught on about this delicious biscuit operation, they opened more locations for folks to enjoy down-home cookin’.

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