Where has this stuff been all my life? I know this is a southern classic, and it is definitely something I have heard of before. But why it has taken me this long to actually make it is ridiculous to me. And now I have made it twice in the span of 3 weeks…mostly because the first time I made it I completely forgot to take any pictures and it was consumed way too quickly to make up for that once I remembered. So if you are like me and this isn’t something you are all that familiar with, make this and trust me it will soon be a staple. I actually had to restrain myself at the store today to pick up some more of the ingredients to make yet another batch. Get ready to be the hit of your next party.
The other beauty of this stuff is that it pairs pretty well with a fairly wide variety of wine, yet another reason it makes such a great party food. This is excellent with some brut sparkling wine because the bubbles and sweetness cut through some of that heat. It is also lovely with a nice, bright rosé where some of the floral flavors of the wine lighten up what can admittedly be a slightly heavy dish. It would also be lovely with a fruity red wine that has nice acidity and medium tannins like a Sangiovese or a Zinfandel. Basically the options are endless so I am not really sure what you are waiting for.
- 2 cups extra sharp cheddar cheese, grated (please grate your own, its one of the stars of the show here and it only takes slightly more of an effort)
- 4 ounces of cream cheese, softened
- ½ cup mayonnaise
- 4 ounce jar of pimentos, drain and chopped
- 1 jalapeno, seeded and minced
- 1 teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon chili power
- salt and pepper
- Good loaf of bread for serving
- Place the cheddar, cream cheese, mayo, pimentos, jalapeno, cayenne pepper, garlic powder, chili powder, and salt and pepper in the bowl of a mixer fitted with the paddle attachment.
- Mix together at medium speed until thoroughly combined, about 2 -3 minutes.
- I like to serve this with bread that is lightly brushed with olive oil and then grilled on a grill pan to give it a little bit of crunch and a nice texture.
- Then cut the bread into small slices and watch it disappear.
Bonus: if there are any leftovers (not likely) or if you happen to just be weak and make this for yourself, this is also awesome as a grilled cheese sandwich