Pimento Cheese
When I was a kid, my mom received the grocery store sale-bills in the mail. She would read them like they were a Danielle Steele novel.
She’d make a list of the stores that had specials on items she needed then she would formulate her game plan. 
Every Friday she headed out of the house with her coupons and a list in hand. Sometimes she would visit up to five stores before coming back home.
The stores on her hit-list were large stores like Kroger, but the mom and pop stores made the list too. Sometimes I would go with her on her grocery store tour.
My favorite stop was a store called Gould’s Market. It was a mom and pop store that has a great deli. It was small, packed with groceries and if my memory is correct, it was very dark.
From behind her deli counter, she would hand me a cracker with her homemade pimiento/cheese spread on top. It was tangy, sweet and it made me happy.
It’s taken a long time to find a Pimiento cheese spread recipe that appeals to me as a grown-up, but I found the perfect recipe in the Austin Cookbook, by Paula Forbes.
I love the creaminess of this spread. The sriracha adds a smokey element without the heat. This a hearty recipe.
This spread is excellent as a sandwich, a topping on a hamburger, or as Mrs. Gould and I prefer…it’s great on a Ritz.
As always, please leave comments below and if you try this recipe out, post a picture on Instagram with #dougbakes
Pimento Cheese
This Pimento Cheese is unlike any you've tried before. It's not sweet, rather savory. The sriracha adds a smokiness that makes this the best pimento cheese ever.
Ingredients
- 3 roasted red bell peppers, peeled, seeded, and minced
- 1 1/2 lbs grated sharp cheddar cheese
- 1 cup mayonnaise
- 2 tsp Worcestershire sauce
- 1 tbs sriracha
- 3 scallions, thinly sliced
- 1 tsp black pepper
- 2 tsp garlic powder
- 1 tsp apple cider vinegar
- salt to taste
Instructions
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Roast the bell peppers and once they've cooled, remove the skin, seeds, and stems. Finely dice the peppers and set aside.
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In a large bowl, add all ingredients except the bell peppers and mix well.
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Stir in peppers and fully incorporate.
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Serve immediately and store covered in the refrigerator for up to three days.