Pimento Cheese

bar nothin ranch

©1988

AuthorDartagnan
DifficultyIntermediate

"nothing beats a great pimento cheese, whether a sandwich, snack, hors d'oeuvre, or charcuterie board, this recipe will have your guests wanting more!"

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Yields1 Serving
Prep Time30 minsTotal Time30 mins
 4 oz pancetta, diced small
 4 oz neufchatel cheese
 ½ cup Duke's Mayonnaise
 1 cup extra sharp cheddar cheese, freshly grated
 1 cup aged white cheddar, freshly grated
  cup Havarti Cheese, freshly grated
 ¼ cup pimentos
 2 tbsp Louisiana Hot Sauce
 2 tsp Steen's Pure Cane Vinegar
 1 tbsp Maille dijon mustard
 1 tbsp green onion, minced
 1 tbsp Giardiniera, small chopped
 1 tsp onion juice
 ¼ tsp cayenne
 ½ tsp Bayou Sam's Counter Seasoning
 ½ tsp Worchestershire sauce
1

In a small pan, render pancetta until crisp, drain well. Let cool completely.

2

Blend Neufchatel until smooth, fold in rest of the ingredients until well blended.

3

Seal and refrigerate 2 hours before serving.

Ingredients

 4 oz pancetta, diced small
 4 oz neufchatel cheese
 ½ cup Duke's Mayonnaise
 1 cup extra sharp cheddar cheese, freshly grated
 1 cup aged white cheddar, freshly grated
  cup Havarti Cheese, freshly grated
 ¼ cup pimentos
 2 tbsp Louisiana Hot Sauce
 2 tsp Steen's Pure Cane Vinegar
 1 tbsp Maille dijon mustard
 1 tbsp green onion, minced
 1 tbsp Giardiniera, small chopped
 1 tsp onion juice
 ¼ tsp cayenne
 ½ tsp Bayou Sam's Counter Seasoning
 ½ tsp Worchestershire sauce

Directions

1

In a small pan, render pancetta until crisp, drain well. Let cool completely.

2

Blend Neufchatel until smooth, fold in rest of the ingredients until well blended.

3

Seal and refrigerate 2 hours before serving.

Notes

Pimento Cheese