As if we have not had enough to eat the last month, it’s coming into my favorite time of year, SNACK SEASON!!! Between New Year’s festivities and the Super Bowl just around the corner, who doesn’t love a good snack spread. And as far as I’m concerned “dip” should be its own food group. It’s at least my favorite food and when I got a fun package from Petit Jean Meats recently that has Smoked Sausage rolls and blocks of cheese. I’ve always loved pimento cheese, but these cheeses took them to the next level.
Pimento Cheese has a bad rep. Its always the weird stuff we all associate with grandmas, church potlucks, and stuffed in celery with raisins. But, it is so good. Usually, if I go to a restaurant and see pimento cheese on the menu, then that’s usually the item I order. Whether it’s on a charcuterie tray, burger, soup, and sandwich or southern delight… I’m so there!
I do serve as an ambassador for Petit Jean Meats. I love their products, I love that they are family owned and I love that they are an Arkansas based company. This recipe is made with “counter ready” cheese, but really, any of your preferred cheese brands can be used. Also, the difference-maker really is the smoked cheddar. No matter what other flavor combinations you use, the smoked cheddar makes all the difference!!!! The spread is smokey and has a little ting of spice, and frankly, the spice could be kicked up a notch. If you like a chunkier spread, then leave the last four ounces to be stirred in by hand instead of mixing it in with the food processor.
I serve mine with pretzels or crackers, but it can be a veggie dip, spread between soft bread or Hawaiian Rolls, added to the top of a taco or drop a big dollop on top of your backyard burger. Whatever you do, make it and make it often! I knew I was in a good spot when my brother in law called and asked for the recipe and my husband when in for seconds. Now, if I can just convince my dad to give it a try! (or not, so that leaves more for me.)
Not Your Grandma’s Pimento Cheese Spread
Ingredients
- 8 oz. block Petit Jean Cheese ‘N Hot Pepper Cheese
- 8 oz. block Petit Jean Smokey Cheddar Cheese
- 8 oz. block cream cheese
- 12 oz. jar roasted red peppers drained
- 1/3 cup mayo
- 1 teaspoon steak seasoning
- 4 ounces cheddar cheese shredded
- crackers bread, or veggies to serve with spread
Instructions
- Cut cream cheese in large chunks and place in bottom of food processor.
- Cut cheese blocks in to large chunks and add to food processor.
- Add drained red peppers, mayo, and seasoning to food processor.
- Pulse together all ingredients until smooth.
- If keeping spread all smooth – Add remaining shredded cheddar cheese to food processor and stir in until all ingredients are completely incorporated and smooth.
- If keeping spread chunky – Pour spread from food processor in to storage container. Stir in shredded cheese until all ingredients are incorporated and desired texture is achieved.
- Serve with crackers or veggies. Or serve inside soft bread or sweet dinner rolls.
One of the things I love about this recipe and if you come here often, that you know I love about recipes is all the options. If you don’t like the smokey flavor, just use all cheddar. Or if you want it spicier, use double the pepper jack. But Gouda would be good, swiss, muenster would be tangy, feta never is bad. I mean the sky really is the limit…well, the cheese drawer really is all that limits you.
