Sue’s Kicked-Up Pimiento Cheese
This easy, low-carb recipe can be served as a dip or spread for sandwiches and wraps. The quick cooking process allows the flavors to blend together perfectly, so you’ll want to eat it hot out of the pan with crackers!
This is simple and delicious Southern-style pimiento cheese. It’s a warm, gooey dip with southern flavor that will make any meal special.
This is a recipe for an easy and delicious pimiento cheese. It is traditionally served with crackers, but can also be used in sandwiches or as a dip.
Sue’s Kicked Up Pimiento Cheese is unlike anything else you’ve ever tasted. One taste leads to the next, and so on. Yes, this cheese is quite addicting!
Southerners like Pimiento Cheese, which they use in a variety of dishes ranging from appetizers to sandwiches, and they often keep a fresh batch in the refrigerator for unexpected visitors.
Non-Southerners have a hard time comprehending this fixation. I used to be one of them, particularly after trying a professionally prepared Pimiento Cheese.
It was dreadful, to say the least. It was a sticky, goopy concoction that clung to the roof of your mouth and had no identifiable flavor.
Why do people enjoy this so much, I wondered?
Then I tried my buddy Sue’s Kicked Up Pimiento Cheese, and I was sold!
Sue is from Virginia’s Eastern Shore and has been practicing the art of “P Cheese” for as long as she can remember.
It was created by her grandmother, her mother, herself, and her children.
She also gave us a jar for Christmas one year. Oh, thank you, Pimiento Cheese, I said.
Being from North Carolina, my husband, George, recalled Pimiento Cheese as a childhood favorite and was eager to test it when we brought some home.
I was a little less enthusiastic, so I took a cautious nibble while he put the cheese on a cracker and gave it to me.
Do you know how it feels when your lips just smiles? Mine, on the other hand, burst out laughing! The tastes were wonderful.
Tangy, smoky, with just a hint of spice, and oh-so-creamy. Wow!
Another cheese-slathered cracker was required, and then another.
Believe me when I say Sue’s P Cheese is addicting and unlike anything I’ve ever eaten before.
Simply said, there’s more tangy taste.
Perhaps the chilies, mustard, or smoked paprika are to blame. Or a blend of the two.
George even tested the cheese with tortilla chips, and I must admit, it makes a fantastic nacho dip.
So, of course, I had to ask her for the recipe, which Sue, being the amazing friend that she is, gladly provided.
I asked her how much of each item she used as she began to explain me how she prepared it and all the components.
She said that she had no idea. It’s primarily done by taste when it comes to family recipes. a smidgeon of this, a smidgeon of that, till it’s exactly right
She claimed she prepares it largely alongside her family, who not only assist her grate the cheese but also offer her feedback on what the P Cheese needs to be great.
So there’s the conundrum. How can I demonstrate how fantastic something is if I can’t tell you the actual dimensions?
Sue has moved away from me to a another city, and I miss her terribly. She did, however, just send me a Pimiento Cheese recipe that a friend of ours had cut from a San Diego newspaper.
She acknowledged it was close, but instead took notes on what she did.
She informed me that slicing the cheese with the tiniest holes on the grater was crucial, and that the brand of mayonnaise, as well as the kind of mustard, green chiles, smoky paprika, Worcestershire sauce, and tabasco, made a difference.
We weren’t quite there yet since I didn’t have the proper dimensions, but we were getting there.
As a result, I experimented.
I probably didn’t use enough mayonnaise the first time I made it, which resulted in a really firm cheese.
Because there wasn’t enough tang, I added extra mayo and then more mustard.
Tabasco, Tabasco, Tabasco, Tabasco, Tabasco, Tab The formula started to develop over time. George finally answered, “Yep, that’s it.”
Sue was correct.
Taste it to make it your own, and then ask others for their opinions. It was only myself, George, and Angel, the gourmet wonder dog, in our case.
Recipes to Print
Sue’s Pimiento Cheese with a Kick
With the addition of Tabasco, chilies, and smoky paprika, Sue’s Kicked Up Pimiento Cheese elevates Pimiento Cheese to new heights.
Time to Prepare: 20 minutes
Time allotted Time: 20 minutes
Appetizer is the first course.
Pimiento Cheese is a term used to describe a kind of cheese made from piment
Calories: 43 kilocalories
- Extra Sharp 16 oz Loaf Tillamook Cheddar Cheese
- Pimientos in a 4 oz. jar with liquid
- 1/3 CUP KRAFT MAYONNAISE
- 1 tbsp Mustard (Yellow)
- 6–8 teaspoons Worcestershire sauce
- a half teaspoon of smoked paprika
- 4 tbsp green chilies, chopped
- 1/4 teaspoon Tabasco sauce
Using the tiniest holes on your grater, shred cheese into a deep basin.
Combine the mayonnaise, mustard, Worcestershire sauce, smoked paprika, chilies, and Tabasco sauce in a mixing bowl. To combine, softly mix everything together.
You may serve it right away, but for a richer taste, refrigerate it for a day.
2 ounces | 43 kcal | 4 g fat | 2 mg cholesterol | 61 mg sodium | 4 mg potassium | 40 IU vitamin A | 0.1 mg vitamin C | 0.1 mg iron
This is a simple recipe for pimiento cheese. It’s easy to make and the dry mustard adds a little kick. Reference: pimento cheese with dry mustard.
- myrick’s pimento cheese recipe
- how to thicken pimento cheese
- pimento cheese recipe variations
- charleston pimento cheese
- pimento cheese fish