Oh so good and addictive, fans of pimiento cheese will love the flavor and blend of cheeses in Smoked Gouda Pimiento Cheese. Enjoy as a spread with your favorite dipper, in a grilled cheese sandwich (with bacon!), for your burger topping, or stirred into pasta for a tasty twist on easy mac and cheese!
Are you a fan of pimiento cheese? If so I have a delicious version you’ll want to try, made with smoked Gouda and extra sharp Cheddar cheese!
My hubby is a cheese-aholic and we always have store-bought pimiento cheese in the fridge. This pimiento cheese recipe from Martina’s Kitchen Mix: My Recipe Playlist for Real Life, is oh so good and is addictive. It would make a mean grilled cheese sandwich (with bacon!), topping for your burger, or Martina’s ad lib, stirred into hot cooked pasta and then broiled for quick and easy mac and cheese!
Pimiento Cheese is the Pâté of the South. Like Sweet Tea, it’s a staple served at luncheons, showers, and right alongside cold fried chicken and deviled eggs at a covered-dish supper or proper Southern picnic!
Spelled either pimiento or pimento, for those above the Mason-Dixon line, we pronounce it pimenacheese here in the South. :) However you pronounce or spell it, ingredients vary and favorite recipes are debated from the brand of mayonnaise (Duke’s for us) to the blend of cheeses and additional ingredients like onion, paprika or jalapeño peppers, to name a few.
Smoked Gouda Pimiento Cheese
Yield: 4 cups
1 cup mayonnaise
1 (7-ounce) jar diced pimiento, drained and *rinsed
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne pepper, depending on taste (we like some heat and 1/2 teaspoon was perfect for us)
1 (8-ounce) block extra-sharp Cheddar cheese, shredded (about 2 cups)
1 (8-ounce) block smoked Gouda cheese, shredded (about 2 cups)
*Don’t skip the step of rinsing your diced pimiento or it will be too salty. For the creamiest pimiento cheese, buy the cheese in blocks and shred by hand (pre-shredded is dry).
For good pimiento cheese texture, grate the cheese half on the large holes on a box grater and half on the small holes.
Stir together the mayonnaise, pimientos, Worcestershire, garlic powder, and cayenne in a large bowl; add the cheeses, stirring until blended. Store in the refrigerator up to 1 week.
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