In the run-up to this year’s Super Bowl, there was a lot of talk in our kitchen and around the Cambridge shop about spectator snacks. Many of us took home our barbecue favorites – grillmaster, Eric, did a one-off, out-of-season BBQ especially for the big game – and there was talk of dips, spreads and nibbles. One result of these discussions was a culinary collaboration between Head Chef Eduardo and our charcutière, Julie: Pimento Cheese.
Starting with a recipe from The Lee Bros. Southern Cookbook, they tested until they found a version of this Southern classic that ticked all the boxes. Julie tells us that, “our kitchen crew found the first batch to be irresistible… it was quickly consumed as a ‘test batch!'”
Judging by the recipe requests we have received, other folks have also been enjoying their collaborative effort. Chef Eduardo and Julie happily shared their adapted version with those who inquired. And, we thought this would be a great place to share it too – for anyone else looking for game day edibles – or just a delicious snack!
Yield: about 2 pounds
- 1 pound finely grated extra-sharp cheddar cheese (we used Black Diamond)
- 6 oz cream cheese, softened
- 1 ½ cups mayonnaise
- 8 oz jarred pimentos, well-drained and finely diced
- 2 tsps crushed red pepper flakes (or to taste)
- Sriracha sauce, to taste (we used a healthy squirt)
- Salt and plenty of black pepper to taste
Combine mayo and cream cheese in the bowl of a food processor and mix till smooth. Turn out into a mixing bowl and add remaining ingredients. Mix well and adjust seasoning to taste. Best when made a day ahead.