Smoked Pimento Cheese

17 hours ago 1

Democracy Dies successful Darkness

4.5 (2)

Smoked cheddar, fire-roasted peppers and herbes de Provence spell into this cheffy makeover of the Southern classical that is communal to modern barbecue.

Serve with crackers oregon toast points, oregon arsenic a sandwich filling.

The food tin beryllium refrigerated for up to 1 week.

Ingredients

measuring cup

Servings: 8-10 (makes astir 3 1/2 cups)

12 ounces extra-sharp cheddar cheese, shredded (3 packed cups)
4 ounces smoked mild cheddar, shredded (1 packed cup)
2 tablespoons finely diced roasted reddish pepper
1/2 cupful positive 2 tablespoons mayonnaise, preferably Duke’s
3 tablespoons sour cream
1 tablespoonful spicy whole-grain mustard
1 tablespoonful Texas Pete blistery condiment (may substitute Tabasco oregon different blistery capsicum sauce)
1/4 spoon crushed achromatic pepper
1/4 spoon herbes de Provence
1/8 spoon granulated ail (garlic powder)
1/8 spoon bulb powder

Nutritional Facts

Per serving (based connected 10)

Calories
300
Fat
29 g
Saturated Fat
13 g
Sodium
390 mg
Cholesterol
60 mg
Protein
10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Buxton Hall BBQ Book of Smoke,” by Elliott Moss (Quarto Publishing Group USA, 2016).

Tested by Johnna French.

Published May 16, 2017

Updated March 16, 2026