SMOKE TIME
1 hr
SMOKING WOOD
Oak or any fruit wood
SMOKER TEMP
250°F (120°C)
Smoked Pimento Cheese
By smoking the Cheddar and red peppers, you achieve a symphony of smoked flavors in this classic “Southern Pâté” that is equally at home at a tailgate or at a dinner party.
| SERVES 6 |
PREP TIME 10 mins, plus 30 mins to chill |
REST TIME None |
2 red bell peppers, cored
2 cups grated smoked Cheddar cheese
1⁄3 cup mayonnaise (or use a brand without soybean oil)
2 tbsp cream cheese or Neufchâtel cheese, room temperature
Dash of Worcestershire sauce
Dash of hot sauce
1 tsp freshly ground black pepper
Sea salt, to taste
Smoked paprika or ground chipotle pepper (optional), to garnish
1. Set the smoker to 250°F (120°C). Place the bell peppers on the grates and smoke for 1 hour. Remove and let cool.
2. Finely chop the peppers (yields about 1 cup). In a small bowl, combine all ingredients. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Sprinkle with smoked paprika, if using, and serve with crudités or crackers.
Maximizing leftovers: Pimento cheese is great for topping burgers or making a grilled cheese sandwich.
Make this recipe your own and add things you love, such as pickle relish, horseradish, or bacon. Serve alongside smoked pickles for a knockout hor d’oeuvre platter.
NUTRITION PER SERVING
Calories 252g
Total fat 15g
Carbs 3g
Dietary fiber 1g
Sugars 2g
Protein 4g
Smoked Pimento Cheese