Pimento Cheese
Creamy, sweet and with a bit of spice...enjoy as a sandwich filler, on crackers or serve as a dip for crisps and crudités.
Ingredients
- 200 g (1 ⅞ cups) extra mature cheddar grated
- 150 g (¾ cups) light cream cheese
- 100 g (3.5 oz) pimento (sweet piquante) peppers (see Notes)
- 20 g (0.7 oz) mayonnaise (Heinz Light is my favourite!)
- ⅛ tsp cayenne pepper
- half a green jalapeno chilli deseeded and roughly chopped
Instructions
- Put all of the ingredients into a food (stand) mixer and mix on a high speed for 15 seconds to combine well. Scrape down the sides of the bowl and mix again for a smooth consistency.
- Transfer to a serving bowl or airtight container to enjoy in sandwiches with some salad or as a dip (see Tips). It will keep in an airtight container in the fridge for 3 to 4 days.
Notes
- Pimento peppers – I buy a jar of Peppadew sweet piquante peppers from my local supermarket.
- Enjoy this pimento cheese as a sandwich filler, on crackers or serve as a dip with crisps and/or sticks of carrot, cucumber and celery.
- This pimento cheese recipe can easily be adapted if you’re cooking for less or more people.
Nutrition
Calories: 214kcal | Carbohydrates: 4g | Protein: 10g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 332mg | Potassium: 124mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 947IU | Vitamin C: 19mg | Calcium: 274mg | Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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