Prepare and Devour Pimento Cheese at Home with Chef Justin Beckett

Chef Justin Beckett wishes he had found pimento cheese earlier in life. This recipe is fantastic as a spread or dip. Serve pimento cheese with chips, crackers, toast points, or even as little tea sandwiches. Pimento cheese can be made days in advance and kept in your fridge. Chef Beckett often makes a big batch that he uses as gifts for neighbors and friends -- you can bet he's a pretty popular guy on the block. Now he's bringing that recipe to you! Check it out below and order a meal from Southern Rail or Beckett’s table for Devour at Home!

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Ingredients

1 pound cream cheese 

¾ cups mayonnaise

4 cups shredded yellow cheese

3 jalapeños

5 large red bell peppers

2 bunches of green onions   

3 Tablespoons powdered garlic

3 Tablespoons cider vinegar

1 teaspoon cajun spice

1 teaspoon cayenne pepper

2 Tablespoons Crystal’s Hot Sauce

2 teaspoons kosher salt

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 Directions:

1. Roast or grill the red peppers until they are charred on all sides but not burnt (you can also purchase pre-roasted bell peppers at your favorite grocery)

2. Place them in an airtight container to "sweat" and cool so they become easier to peel

3. Peel and de-seed the peppers

4. Medium dice the peppers and place them in a strainer to let the excess juice drain off 

   *NOTE adding in too much bell pepper juice will cause the cheese to turn a funky pink color

5. Small dice the jalapeños (remove the seed and stem) and set aside

6. Whip the cream cheese in a kitchen aid mixer with the paddle attachment till smooth

7. Add in the mayonnaise and mix until combined, make sure to scrape down the side of the bowl with a rubber spatula

8. Add in the garlic powder, green onion, vinegar, cayenne pepper, hot sauce and salt

9. Mix again to fully incorporate

10. Remove the bowl from the mixer and add in the shredded cheese, bell peppers, and jalapeños 

11. Mix by hand just until combined, ***DO NOT OVER MIX***

12. Store in an airtight container in the fridge until ready to use.

TIP: Removing the vein and the seeds from the jalapeño will reduce the spice level significantly. Chef Justin Beckett always wears gloves when working with jalapeños and washes the cutting board very well with hot soapy water when done.