My daughter lives in Austin, Texas, where they are known for great food. On our last trip, we stumbled across something unexpected—pimento cheese. It was served as a bonus alongside an appetizer we ordered, and honestly, I would’ve never chosen it myself. I always associated it with something my mom made in the ‘70s that didn’t seem very appealing. But wow, was I wrong!
This dip is incredible—savory, salty, with just a touch of heat. Add in the richness from the mayonnaise, and it’s a total winner. It’s super easy to make and was a hit with everyone. Give this Texas-style pimento cheese a try. You won’t regret it!
Ingredients
- 1 ½ red bell pepper
- ¾ lb. grated sharp shedder cheese
- ½ C Mayonnaise
- 1 teaspoon Worcestershire sauce
- ½ tablespoon sriracha
- 1 scallion thinly sliced
- ½ teaspoon black pepper
- ½ teaspoon roasted garlic power
- 1 teaspoon paprika
- ½ tablespoon apple cider vinegar
- Salt to taste
Directions:
- Roast the bell peppers, and once they’ve cooled, remove the skin, seeds, and stem. Place the peppers in a food processor and chop, then drain any excess liquid. Transfer the chopped peppers to a stand mixer, add the remaining ingredients, and mix until everything is well combined.
- You can serve it right away or refrigerate it for a few days to let the flavors develop. This pairs perfectly with any kind of bread or crackers—even sliced vegetables. I’ve also heard it makes a great sandwich spread!
