Pimento Beer Cheese
Pimento Cheese: The Cookbook: 50 Recipes from Snacks to Main Dishes Inspired by the Classic Southern Favorite
Published by St. Martin's Griffin
Pimento cheese in any form is a great tailgate take-along, but add beer and it is perfect game-watching fare. This is great served with pretzels or apple slices, but I also particularly like it spread on a hamburger bun to melt over the meat. The bonus here is that the recipe only uses some of a bottle of beer-you’ll probably want to drink the rest.
Total Timeunder 4 hours
Make Ahead RecipeYes
Recipe Courseappetizer, hors d'oeuvre
Dietary Considerationegg-free, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecheesy, creamy, savory
Type of Dishdip/spread
- 1 pound sharp orange cheddar cheese
- One 4-ounce jar diced pimentos, rinsed and drained
- 2 garlic cloves
- 1 tablespoon worcestershire sauce
- ½ teaspoon kosher salt
- 1 teaspoon sweet paprika
- Dash or 2 of hot sauce
- ½ cup beer, preferably lager
Cut the cheese into small chunks and put into the bowl of a food processor. Add the pimentos, garlic, Worcestershire sauce, salt, paprika, and hot sauce to taste and process just until it starts to break up and form a paste. Scrape down the sides of the bowl, then start the food processor and drizzle in the beer until the mixture is smooth and creamy. Scrape the beer cheese into a container, cover, and refrigerate for 2 hours, or until the cheese is firm and the flavors have melded.
Serve cold. The beer cheese will keep, covered, in the refrigerator for 1 week.
2014 Perre Coleman Magness
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