Pimento Cheese
2 items
份量10 minutes
總時間食材
2 cups freshly grated extra-sharp Cheddar cheese
8 ounces cream cheese, cut into 1” cubes and softened at room temperature*
4 ounces pimento peppers**, well drained and chopped if in strips
2 tablespoons mayonnaise (Duke’s is traditional but I also like Sir Kensington’s)
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper (decrease or omit if sensitive to spice)
½ medium jalapeño pepper, ribs and seeds removed, and minced (about 1 tablespoon; omit if sensitive to spice)
Freshly ground black pepper, to taste
Salt, to taste
步驟
In a large mixing bowl or the bowl of your stand mixer, combine the cheddar, cream cheese, pimento peppers, mayonnaise, garlic powder, onion powder, cayenne pepper and jalapeño (if using), and several twists of black pepper.
Beat the mixture together with a hand mixer, your stand mixer, or by hand with a sturdy wooden spoon or spatula. Beat until the mixture is thoroughly combined.
Taste, and add more black pepper if desired, and/or salt for more overall flavor (I usually add a pinch of two). If you’d like your pimento cheese to have more of a kick, add another pinch of cayenne. Blend again.
Transfer the mixture to a smaller serving bowl. Serve your pimento cheese immediately, or chill it in the refrigerator for up to 1 week. Pimento cheese hardens as it cools; let it rest for 30 minutes at room temperature to soften.
營養
每份大小
1/4 cup
卡路里
245
總脂肪
22.1 g
飽和脂肪
11.4 g
不飽和脂肪
-
反式脂肪
0.3 g
膽固醇
60.6 mg
鈉
355.9 mg
總碳水化合物
3.5 g
膳食纖維
0.4 g
總糖
1.8 g
蛋白質
8.4 g
2 items
份量10 minutes
總時間