Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.
Newfoundland Springtime is often late to arrive, but this recipe is certain to put you in a warmer state of mind. A Southern comfort-food classic, our take on pimento cheese just may become a staple in your quarantine kitchen.
Ever wondered what that little red thing is in the middle of your martini’s olive? It’s pimento! A pimento is a type of pepper similar to red bell pepper that boasts a bit more sweetness and a touch more juiciness. And, if you’ve ever been to the South, you already know that pimento and cheese make the very best of friends.
This recipe is incredibly easy and can be served as a delicious sandwich filling, or as a tasty spread, sure to make the sun shine!
- 3 Pimento Peppers (or red bell peppers, or 1 cup roasted peppers in oil)
- 1/2 cup Cream cheese, room temp
- 450 g Cheddar cheese, shredded
- 2/3 cup Bread and butter pickles chopped
- 1/4 cup of pickle juice
- 1/2 tsp Kosher salt
- 1/2 tsp White sugar
- 1/4 tsp Smoked paprika
- 1/4 tsp Black pepper
- 1 tsp Hot sauce of your choice
1. If using fresh peppers, give them a good char under your oven’s broiler until the skins begin to blacken and blister; then place them in a metal bowl and cover tightly with plastic wrap. Let peppers sweat and cool.
2. While your peppers are cooling, gather the rest of the ingredients and combine them in a large mixing bowl.
3. Once the peppers are cool, rub/peel off the skin and remove the stems and seeds.
4. Dice the peppers into small pieces and fold them into the rest of the mixture.
5. Chill for 1 hour and serve as a dip, or enjoy it as a sandwich between fresh white bread.