We received a pretty red pepper in our box this week — an inspiration to reach out to Annie (the pre-pandemic Rogue Baker of Grant Park) for her excellent pimento cheese recipe. With thanks to Annie, here it is.
Ingredients:
12 oz whipped cream cheese 4 oz cheddar cheese, grated (1 1/2 cups) 1 medium-sized red pepper 1/8 to 1/4 teasp Tabasco sauce Course salt and freshly ground pepper
Preparation:
Roast pepper on the grill until outside is semi-charred. Alternatively, you can roast it in the flame of your gas stove. Once all sides are somewhat charred, pop the pepper into a paper sack, roll it shut, and let it steam. When cool, remove the charred portion of the skin, stem, seeds, and interior ribs under lightly running cool water, then drain on paper towels or a colander. NOTE: This is a chore that’s best accomplished in batch. Roast ALL of your peppers. After processing freeze small portions on parchment paper or in a muffin tin; remove to a storage bin/bag and you’ll have small bits of roasted peppers all winter long for beans, soups, enchiladas, burritos, eggs, etc.
Coarsely chop peeled pepper. Process the cream cheese, cheddar cheese and Tabasco (or Siracha) in a food processor or mixer until combined. Fold in chopped peppers. Salt & pepper to taste.
Serve with crackers or raw veggie sticks … or top English muffin halves and broil until melted. Or use in any other creative ideas for this versatile dip/spread.