This dip is a riff on the traditional Southern pimento cheese. It might be blasphemy to say so, but I've never been a fan of pimento cheese....that is until now.
I can't take credit for this one. Some of our best recipes come from the amazing + talented people who work with our artisan-made products everyday. This is one of those recipes that customers just ahhh over whenever they take the first a bite. It's been so popular, we recently added to our porta via take-away menu at the Bella Cucina store in Virginia Highlands.
The secret is in the ingredients. It's slightly off center traditional, and right on target for flavor.
Pimenton, or Spanish sweet pepper paprika, gives it that final special touch.
Southern or not, chances are you're gonna love this easy appetizer spread.
{sorry, no photo just yet. wanted to get this posted ASAP since we have had so many requests for the recipe.}
PIMENTON CHEESE DIP
2# sharp white cheddar cheese, grated
1 cup mayonnaise
1 cup Sweet Red Pepper Pesto
2 Tablespoon Chestnut Honey mustard {or honey mustard}* ps: plenty of stock even though the sites says sold out.
2 cloves garlic, chopped
1 Tablespoon Pimenton smoked paprika
1/4 teaspoon salt
* optional: 1 Teaspoon fresh chopped dill.
In a large mixing bowl, add the cheese, mayonnaise, pesto and garlic. Fold all the ingredients just until blended. Add the paprika and salt, and stir just until incorporated. Taste for seasoning, adjusting the paprika and salt as you like.
Serves 6-8 as an appetizer with dipping crackers.
* Try it stuffed under the skin of chicken breasts and baked in the oven.
copyright 2010 Alisa Barry
1 comment:
..been wanting to try something like this. Thanks for the recipe.
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