For those of you who have followed my blog for some time, you know that Charleston, South Carolina is a very special place for me. (I write about it in all of my Shrimp & Grits posts!) I love everything about it. The culture. The architecture. The FOOD. I met my husband there. ❤ I went to graduate school there and met amazing people and established wonderful friendships there as well. It is just beyond fabulous. 🙂
I recently attended a reunion weekend in Charleston with my best girlfriends. It was better than great. I smiled for three days! 🙂 I also ate incredible food… Which brings me to this post.
I have a memory of pimento cheese from way back when in my South Carolina days. I had never heard of it- growing up in Maryland- and didn’t like it at all. Well, now I’ve seen the light! Pimento cheese can be jarred pimentos mixed with Miracle Whip and shredded cheddar cheese- maybe with a little cream cheese. It could also be this. (The Anson Mills website makes a point of this.) On my recent visit, we ate pimento cheese dip (from Ted’s Butcher Block) with rosemary crackers for breakfast, lunch, and happy hour. 😉 It was that good. When we went to buy a second container, I asked for the recipe. Apparently, it’s a secret… but they did tell me that it didn’t have pimentos- it had roasted red peppers instead. No wonder I loved it!
When I came home, I searched for a similar recipe. I was so pleased when I found it on AnsonMills.com. I made it to share with friends on the Fourth of July. The Long Island crowd loved it! 🙂 I used New York extra-extra sharp raw milk yellow cheddar cheese (the cheese is very important), organic mayonnaise, and grilled the peppers to roast and char them. We ate the finished dip chilled with rosemary crackers, pita chips, stone ground wheat crackers, and Trader Joe’s social snackers. Delicious!
- 3 firm red bell peppers (about 6 ounces each), roasted and charred on a gas grill, steamed, peeled and seeded, and cut into ⅛-inch dice (instructions below)
- 4 large garlic cloves
- 1 T red wine vinegar
- fine sea salt
- 1/2 tsp hot sauce, such as Chipotle Cholula, Sriracha, or Tabasco
- 12 oz cheddar cheese, preferably 12 oz extra-extra sharp raw milk yellow cheddar (or 6 oz each of sharp yellow cheddar and aged raw-milk white cheddar, or 12 oz of sharp yellow cheddar)
- 4 oz (½ cup) organic mayonnaise, plus additional as needed
- assorted crackers or celery sticks, for serving
- Using a gas grill, roast the red peppers until their skins are uniformly charred.
- Place in a glass bowl and cover with plastic wrap. Set aside for 5 to 10 minutes, or until the skins have loosened from the steam and they are cool enough to handle.
- Remove the charred skin, seeds, and ribs from the peppers. (Do not rinse!) Dice into 1/8-inch pieces. Reserve any residual juice/liquid.
- Add the diced roasted bell peppers and any residual juice to a small non-reactive bowl (you should have 1 very generous cup).
- Smash the garlic cloves with the flat side of a chef’s knife, remove and discard the skins, and add the garlic to the bowl with the peppers.
- Stir in the vinegar, ½ teaspoon salt, and up to ½ teaspoon hot sauce. Cover with plastic wrap and let stand in the refrigerator for 1 to 2 hours.
- Meanwhile, grate the cheese on the large holes of a box grater (you should have about 4 cups lightly packed). Turn the cheese into a large bowl and set aside.
- Remove and discard the garlic cloves from the peppers, which are now pimentos, and, using a rubber spatula, stir the pimentos into the grated cheese until well combined.
- Add the mayonnaise and fold lightly with the spatula. If the mixture appears too dry, fold in additional mayonnaise, 1 tablespoon at a time. Taste for seasoning.
- Transfer the pimento cheese to a serving container with a lid, cover tightly, and refrigerate for at least 2 hours.
- Serve chilled with assorted crackers or packed into celery ribs.
Note: Covered tightly, pimento cheese keeps refrigerated for up to 1 week.
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