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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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Chef Bill’s Pimento Cheese
April 7, 2015
30 min or less active, 30 min or less total, appetizer, condiment, fall, gluten-free, spring, summer
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.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
High In:
Good Source:
Low In:
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
- 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.
- Add the diced pepper, cream cheese, pickle juice, mayo and hot sauce, if using, into a bowl. Mix until well incorporated and set aside.
- Cut the cheese in half and grate one portion on the smallest size grate. Grate the rest on the large grate.
- Gently fold in the cheese and chives so the spread is fluffy. Serve on toast or crackers.
