The Best-Ever Pimento Cheese
Serves: Makes 1 quart
  • 2 large red bell peppers, roasted, peeled, stemmed, seeded, and cut into small dice
  • 1 pound aged cheddar cheese (we used Kerrygold's Skellig), grated
  • ¼ cup grated Parmesan cheese
  • 1 cup pimento-stuffed olives, coarsely chopped
  • ¾ cup mayonnaise
  • Salt to taste and a generous ½ teaspoon ground black pepper
  • Big pinch cayenne pepper
  • 3 tablespoons chopped fresh parsley
  1. Mix all ingredients in a medium bowl and serve with crackers or make a sandwich. (Pimento cheese can be covered and refrigerated for at least a week.)
There are several ways to roast peppers. If you have a gas stove, set each whole pepper on the burner grate directly over the flame, turning them as their skin blisters. Place the peppers in a bowl, cover it, and allow them to steam. When they are cool enough to handle, rub off the skin and then stem and seed them. We have an electric stove, so we stemmed and seeded the peppers, cut them in half, and placed them cut-side down on a baking sheet under the broiler until the skin was black and blistered. Although we love the sweetness, complexity, and crunch of home-roasted peppers, you can always buy roasted red peppers.
Recipe by Three Many Cooks at