Pimento Cheese.

Funny how the guy that doesn't like sports, the one that didn't even know what two teams were playing on Sunday, is hosting a Super Bowl party this weekend. Perhaps life is telling me that it is time to start liking and following sports? No, I don't think that's the case.

Whether it's a Super Bowl party or just a normal gathering with friends, food and appetizers are an absolute must. When it comes to appetizers, there is a wide spectrum of options, from fancy to quick and easy. In terms of staples, pimento cheese is up there, an easy way to use whatever is left in your fridge. Shockingly, I had never even tried pimento cheese before. Making and eating this was a brand new experience. I can officially say that I loved cheese before this post, and I definitely love pimento cheese now!


Pimento Cheese
Adapted from The Kinfolk Table


1 pound sharp Cheddar cheese, coarsely grated
1 cup drained Peppadew peppers, finely chopped
1/2 cup chopped garlic dill pickles, plus pickle juice to taste
1/3 Sir Kensington's Chipotle Fabanaise (or regular mayonnaise) 
1/2 small shallot, finely grated
2 tablespoons sour cream
1 scallion, finely chopped
salt and freshly ground black pepper
tabasco sauce
crackers or crostini, for serving


  1. Combine the cheese, peppers, pickles, fabanaise, shallot, sour cream, and scallion in a medium bowl and mix with a fork until well combined.
  2. Add more fabanaise, 1 tablespoon at a time, to adjust the consistency to taste. The mixture should be thick but spreadable. 
  3. Season with salt, pepper, Tabasco, and pickle juice to taste. 
  4. Refrigerate in an airtight container until ready to use, for up to 1 week. Bring to room temperature prior to serving with crackers or crostini.