Pimento-less Cheese

Pimento-less Cheese

Overview

Easy to whip up on a whim or just keep in the fridge for unexpected guests, this is sure to be a hit. I’ve found even people who don’t like traditional pimento and cheese will enjoy this one.

Backstory

I conjured up this recipe probably 15 years ago. In fact, it was one of the first recipes that I recall sharing with a friend. When I decided to do this food blog, I knew I had to add this one, and I actually pulled up an old text message thread to find it. Gotta love technology.

Pimento-less Cheese

Pin Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

I made this recipe up over a decade ago and served it at a party at church. I knew it was a keeper when a lady asked for seconds before inquiring what it was. When I told her pimento and cheese, she responded “I don’t eat pimento and cheese!” So whether you normally eat it or not, I think you’ll find this one is a crowd pleaser, and it’s super easy to make ahead for a planned event. And if someone drops by in the middle of the afternoon unexpectedly, it’s easy to whip up a batch for a mid-day snack.

• Author: Josh @ Fork and Forte
• Prep Time: 20
• Total Time: 20 minutes

Ingredients

Units USM Scale 1x2x3x

• 5 ounces smoked gouda cheese
• 2 ounces Monterey Jack cheese
• 2 ounces sharp cheddar cheese
• 4 ounces (1/2 block) cream cheese
• 1/4 cup finely diced sun-dried tomatoes (the kind that comes in oil)
• 1/4 cup traditional Rotel tomatoes with green chiles
• 3 tablespoons Blue Plate mayonnaise
• 1/4 teaspoon Tony Chacherie’s Creole Seasoning
• 1 teaspoon sriracha
• 1/4 teaspoon black pepper (coarse ground)
• 2 teaspoons lemon juice
• 1/4 teaspoon dried oregano

Cook Mode Prevent your screen from going dark

Instructions

1. Into a medium-sized mixing bowl, grate the smoked gouda, Monterey Jack, and sharp cheddar cheeses. Add the half block of cream cheese.
2. Finely dice the sun-dried tomatoes and pack into a 1/4 measuring spoon. Add that to the bowl.
3. Add the 1/4 cup of Rotel tomatoes and 3 tablespoons of Blue Plate mayo.
4. Pour in the 1/4 teaspoon of Tony Chacherie’s Creole seasoning, 1 teaspoon of sriracha, 1/4 teaspoon of black pepper, 2 teaspoons of lemon juice, and 1/4 teaspoon of oregano.
5. Using a strong spoon or fork, stir all the ingredients together. Use the back of the spoon to press the clumps of cream cheese against the side of the bowl. This will help get a smooth texture. Once the clumps have been evened out, stir it all together.
6. Serve with Ritz or Captain’s Wafer-style crackers.

Notes

• If you have the time and want prettier presentation, try serving on mini crostini or large garlic croutons, or even in little bread bowls.
• If you prefer a sharper cheese taste, you can use 4 ounces of a sharp cheese instead of 2 ounces of Monterey Jack and 2 ounces of sharp cheddar. The smoked gouda is non-negotiable if you want the same flavor. And it must be smoked gouda, not regular. The flavors are very different.

Related Recipes

Pair this with:

• Crab Boil Crostini – this sturdy bread makes a great palette for spreading a large dollop of Pimento-less Cheese spread while adding even more flavor and a little kick.