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Chipotle peppers kick up this homemade Pimento Cheese Spread for a sassy appetizer treat. You’ll never buy store bought again.
Looking for a great little cracker and spread idea to impress your football watching guests this weekend? Take a look at this one.
I think I triedbottled Pimento Cheese Spread once and promptly filed it in the “didn’t like”sectionof my mental food file.When Larry over at Big Dude’s Eclectic Ramblings posted his wife Bev’sHomemade Pimento Cheese Dip.
The recipe looked so good that I knew I had to give it 2nd chance.His sentiments to my comment was “warning, you’ll never buy store-bought again”. Sold!
With its heartyflavor and served with crackers, this would be agreat addition to any tailgatingparty, or with its slight heat, a nice warm-up appetizer to a chili dinner with friends.This even works niceas a spread to compliment a good sandwich.Let’s take a look.
Bev’s pimento cheese spread recipe was more about directions that an exact accounting of ingredients, so here’s what I did with ingredients I had on hand.
Lots of grated cheese = divine.
I found Italian bull horn and pimento peppers at our farmer’s market. You can also use roasted red bell pepper from the olive bar or a jar of pimentos. If you’re using a purchased roasted red pepper, grab the biggest one you can find.
Recipe for Smoky Pimento Cheese Spread
I love the smoky flavor the chipotlepeppers add not to mention the sweet earthy flavor that the roasted pimentos and bullhorns bring to the party. I took it to an afternoon barbecue and I think it lasted all often minutes…and we’re evenwere apolite bunch!
More Cheese Spread Cheese Dip Recipes
- Dubliner Cheese Dip
- Jalapeno Artichoke Cheese Dip
- Baked 3-cheese Appetizer Spread
I hope you give this pimento cheese dip recipe a try, and if you do, please come back and leave a comment and give the recipe a star rating. I value your opinion and love to hear from my readers.
Smoky Pimento Cheese Spread Recipe
Homemade Smoky Pimento Cheese Spread Recipe
5 from 2 votes
Print Pin Rate
Course: Appetizer Recipes
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Servings: 6
Calories: 289kcal
Author: Lea Ann Brown
Ingredients
- 1 Cup shredded White Tillamook Cheddar shredded
- 1 Cup shredded Sharp Yellow Tillamook Cheddar
- 2 roasted Italian Bullhorn red peppers peeled and chopped or 1 large roasted red bell pepper jarred or from the olive bar
- 1 roasted pimento or one small jar – drained, peeled and chopped
- 1/2 cup mayonnaise
- 2 – 3 Chipotle peppers in adobo chopped, deveined and seeded to avoid too much heat
- 1/2 teaspoon dried chopped onion
- salt and pepper to taste
Instructions
Grate both cheeses and place in a large bowl. Roast bell peppers until charred and then place in a plastic bag to cool. When you’re able to handle them, peel off the charred skins and chop. Or use jarred or purchased roasted red bell pepper and jarred pimento. Add them to the cheese along with the rest of the ingredients and mix well. Serve with crackers.
Nutrition
Calories: 289kcal | Carbohydrates: 3g | Protein: 10g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 680mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1079IU | Vitamin C: 6mg | Calcium: 277mg | Iron: 1mg
Tried this Recipe? Please leave a comment and star rating below. Or tag me on InstagramMention @CookingOnTheRanch or tag #cookingontheranch
Smoky Homemade Pimento Cheese Spread … It’s What’s fora Party.
Lea Ann Brown
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
More Appetizer and co*cktail Recipes
- The Fort Restaurant Refrigerator Pickled Jalapenos
- Cheesy Chorizo Stuffed Mushrooms
- Honeyed Prosciutto Wrapped Shrimp
- Pappas Bros Shrimp Remoulade
Reader Interactions
Comments
My Carolina Kitchen saysLea Ann, I adore pimento cheese and as a child from the south, I grew up with a fresh jar of my mother’s homemade pimento cheese in our refrigerator always conveniently sitting there waiting for me. I have never, ever in my life used store bought pimento cheese and the few times I’ve sampled it in the supermarket, it was way too sweet for me.
I saw Bev’s pimento cheese on Larry’s blog and made a note to try it, but somehow never got around to it. It looks heavenly. The chipotles have to give this recipe a great kick.
I’m not familiar with the Italian Bullhorn red pepper. Could I use a roasted red pepper? Are the tastes similar? I’m dying to give this recipe a try.
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- Dave says
This is SO showing up on my table for our New Year’s party. Thanks!
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- leaannbrown says
Good idea Dave! I do believe it would make a great little NY celebration treat. As always thanks for stopping by.
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- Recipe Maven says
Fabulous! Stumbled this AND linked on my Facebook page (Recipe Maven.)
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- Kristi Rimkus says
My mom loves this spread. I can’t wait to switch her over. That processed spread is horrible!
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- Chris says
Chipotle and smoky are my kind of flavors….as if you didn’t know that! I like this one.
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- Steph@PlainChicken says
We had pimento cheese sandwiches at our tailgate on Saturday. We’ll have to try this recipe – it sounds great!!
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- leaannbrown says
I liked the chipolte in adobo addition. Really kicked it up a notch.
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- Barbara says
Oh Lea Ann, you are so right! That bottled stuff would put you off pimento spread for life! I’m so pleased you found a lovely homemade dip we can all enjoy. This sounds fabulous and I love the roasted pepper addition.
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- Angie's Recipes says
This looks really great! Love the chunky spread.
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- Betty @ scrambled hen fruit says
I like homemade pimento cheese, but your version with those roasted peppers looks like something I could seriously love! I will definitely try this. 🙂
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- Karen Harris says
Hi Leann! I can’t wait to see the cookbook. I’m still waiting on mine, aaarrrggghhh! Thank you so much for following my blog. I can’t wait to see your recipe. I actually live in Castle Pines North so we are probably neighbors. You pimento cheese spread looks delicious.
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- Carol says
Thanks for the visit to my blog. Glad you found me so I could find you! Love the looks of the recipe, especially chipotle and roasted peppers, and this one looks fantastic!
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- girlichef says
This sounds KILLER!! I’m saving it and making it for the next family holiday get together…YUM! 🙂
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- Joanne says
I’ve never ahd it, but from what I hear, homemade pimiento cannot even compare to storebought. Yours sounds delicious. I really should give it a try!
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- leaannbrown says
Thanks Joanne.
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- dan says
Ooooh. I gotta have some. That was cruel to post this on a fall football weekend. Now I have to try and make it.
I saw that guy from Tillamook Cheese sitting on a bench the other day. He asked with an easy smile if I needed directions back to that lighthouse.
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- leaannbrown says
Too funny Dan! He must be stalking you.
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- Marla says
Tillamook cheddar is the best! This looks really good.
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- leaannbrown says
I agree Marla. Every once in awhile, Whole Foods will have a big block of my favorite aged Tillamook on sale.
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- Donna says
Thanks for the appy idea. Im bringing it to my friends Halloween bash!!
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- leaannbrown says
As always, thanks for stopping by and the comment Donna. Glad to have you back amongst us.
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- Karen says
This sounds like a very tasty dip. I love anything with chipotle peppers in adobo. And the smokiness of the other peppers must add great flavor. Great idea!
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- leaannbrown says
Chipotle peppers in adobo are certainly a great addition for many things. Making my chipotle sliders tomorrow for a football crowd. mmmm
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- Larry says
Thanks for the shout out – you kicked it up with the fresh roasted pimentoes. Looks great.
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- leaannbrown says
Thanks to you and Bev for the recipe.
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- Vickie says
Wow – I’ve always just made the plain stuff without the smoky flavors. You can bet I’ll be trying this one really soon. What a great idea! Nice shot of those beautiful roasted peppers, too.
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- leaannbrown says
Thanks Vickie. I did taste it before I added the chipotle and decided it needed a kick. I just love that I’ve been able to find fresh pimento peppers. I’ve got a couple more roasted and in the freezer for a rainy day.
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