After our limited time 3-Pepper Pimento Cheese melted away, we knew there were a few heartbroken pizzavores out there. Fret not, because we’re sharing all of our cheesiest secrets and giving you a make-at-home recipe for a big ol’ batch of this southern classic with a kick.
24 oz. cheddar cheese
16 oz. gouda, shredded
16 oz. cream cheese
2 c. mayonnaise
1 jalapeño, seeds removed, finely diced
2 tbsp. canned chipotle peppers in adobo, finely diced
9 tbsp. pimento peppers, diced
2 tsp. salt
¼ tsp. black pepper
2 tsp. garlic powder
In a stand mixer fitted with the whisk attachment, add the cream cheese and whip for 2 minutes, or until cheese is smooth. Scrape down walls of the mixing bowl and whip for an additional minute making sure any lumps of cream cheese are broken up and whipped.
Add all remaining ingredients and whip for 3 minutes, periodically scraping to incorporate all ingredients.
Try this crowd-pleasing recipe as a cold dip or baked to melty perfection in a ceramic crock; or, rip a page from our playbook and spread it on some dough for a crazy-flavorful pizza base.
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