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Chef Bill’s Pimento Cheese

April 7, 2015

I scaled down this amazing recipe from one of my chef instructors at school who once ran a hotel kitchen in North Carolina. It's the real deal all right! It took me 30 minutes to make start to finish, and that included all the photos I took along the way. One serving is "Low In" carbs, sodium and cholesterol.


30 min or less active, 30 min or less total, appetizer, condiment, fall, gluten-free, spring, summer
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I scaled down this amazing recipe from one of my chef instructors at school who once ran a hotel kitchen in North Carolina. It's the real deal all right! It took me 30 minutes to make start to finish, and that included all the photos I took along the way. One serving is "Low In" carbs, sodium and cholesterol.
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Information

Servings: Makes about 2 cups; 32 one tablespoon servings
Time: Less than 30 minutes active and total
Price: About $8.65 total; $0.27 per tablespoon
Nutrition (per serving):
Calories: 49
Protein: 1.7g
Fat: 4.5g
Saturated fat: 2.5g
Carbohydrates: 0.19g
Fiber: 0.04g
Sodium: 59.8mg
Cholesterol: 10.8mg

Ingredients

  • 1/2 medium red pepper
  • 3 oz cream cheese, softened
  • 3 Tbsp pickle juice
  • 3 Tbsp mayo
  • 1 tsp hot sauce, optional
  • 8 oz sharp cheddar cheese, smoked, if desired
  • 3 Tbsp chives, minced finely

Preparation

  1. Roast the pepper until the skin is blackened. Immediately place the hot pepper in a ziploc bag and seal for 5 minutes. Remove and peel off the black skin. Chop the pepper finely.
  2. Add the diced pepper, cream cheese, pickle juice, mayo and hot sauce, if using, into a bowl. Mix until well incorporated and set aside.
  3. Cut the cheese in half and grate one portion on the smallest size grate. Grate the rest on the large grate.
  4. Gently fold in the cheese and chives so the spread is fluffy. Serve on toast or crackers.

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