We take this classic spread and elevate it with freshly picked, fire-roasted peppers, making our Farmstand Roasted Pepper Pimiento Cheese perfect for summer get-togethers.
Farm Stand Roasted Pepper Pimiento Cheese
Makes about 2 cups
Ingredients
- 1 red bell pepper, quartered and stem, pith, and seeds discarded
- 1 jalapeño, halved lengthwise and stem, pith, and seeds discarded
- 1 banana pepper, halved lengthwise and stem, pith, and seeds discarded
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 (8-ounce) package cream cheese, softened
- ½ cup mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground red pepper
- 8 ounces freshly shredded extra-sharp Cheddar cheese
- Crackers, to serve
Instructions
- Position oven rack to highest level. Preheat oven to broil. Line a baking sheet with foil.
- In a large bowl, toss together bell pepper, jalapeño, banana pepper, oil, and salt until evenly coated. Place pepper mixture on prepared sheet, skin side up.
- Broil until skin is blackened, 5 to 7 minutes. (Watch peppers carefully during cooking time.) Transfer to a bowl, and cover with plastic wrap; let stand for about 10 minutes. Peel charred skin off peppers and discard; finely chop peppers (see kitchen tip).
- In a stand mixer fitted with the paddle attachment, beat cream cheese over medium speed until smooth. Add mayonnaise, Worcestershire, paprika, garlic powder, onion powder, and ground red pepper; beat on low speed until combined, scraping down sides of bowl. Add Cheddar cheese and chopped peppers, mixing until just combined. Transfer mixture to an airtight container and refrigerate until ready to use, up to 5 days. For easier spreading, let come to room temperature before using. Serve with crackers.
Notes
KITCHEN TIP
You should end up with about 3 ounces, or ½ cup, of finely chopped peppers at the end of step 3.
You should end up with about 3 ounces, or ½ cup, of finely chopped peppers at the end of step 3.
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