If you live in the South, you may find this recipe a bit different than the traditional Pimento Cheese you may have grown up with, and that’s exactly the point. It’s something different, a riff on the traditional recipe, and we think made just as if not even more delicious by using a white cheddar and the smoky flavors of the pimenton (versus pimento) paprika and our sweet pepper pesto. Trust me, you’ll want to make extras of this recipe because it’s so good.
2 pounds white sharp cheddar cheese
1 cup mayonnaise (we’re in the south, so I use Duke’s Mayonnaise. Not only is it delicious, I also like it because it has no added sugar)
1 cup Sweet Pepper Pesto
2 Tablespoons honey mustard
1 clove garlic, finely chopped
1 teaspoon pimenton sweet smoked paprika
1/4 teaspoon Peperoncini & Pimenton salt
In a large mixing bowl, add all of the ingredients and mix until well-combined. Taste for seasoning. Optional additions I like to add sometimes are one diced jalapeño (stem and seeds removed) and 1 Tablespoon chopped cilantro leaves. Refrigerate until ready to serve, bringing to temperature 20 minutes before serving. Serving with Bella’s Dipping Cracker or Pane Rustico Flatbread.