Foster’s Pimiento Cheese
Whether spread on saltines, white bread, or “celery boats,” tangy, creamy Pimiento Cheese is seriously habit-forming. A simple mix of mayonnaise or cream cheese, shredded Cheddar, and jarred red peppers, Pimiento Cheese is one of those unassuming Southern classics that can sometimes be a hard sell for people who didn’t grow up on it. But when it’s made right, it’s easy to see why Southerners are so passionate about it. Try it—it may just become your new obsession. Shake it up and serve with a Bloody Mary.
Makes about 2 cups
1 cup (4 ounces) grated extra-sharp Cheddar cheese
1 1/2 cups (6 ounces) freshly grated Parmesan cheese
1 cup (4 ounces)grated smoked gouda cheese
1 roasted red bell pepper, peeled, seeded and chopped
1 roasted green bell pepper, peeled, seeded and chopped
1 cup your favorite or Homemade Mayonnaise
1 jalapeno, seeded and minced
1 tablespoon apple cider vinegar
1 teaspoon honey
Pinch of ground cayenne pepper
Sea salt and freshly ground black pepper
Combine the cheddar, Parmesan and gouda cheeses, red and green bell peppers, mayonnaise, jalapeno, vinegar, honey, cayenne, and salt and black pepper to taste in a bowl and stir to blend. Cover and refrigerate until ready to serve, or for up to 1 week. For best flavor, make 1 day ahead.
When ready to serve, remove from the refrigerator and let come to room temperature.