Smoked Pimento Cheese

Name: Smoked Pimento Cheese
Prep time: 2 d
Cook time: 10 min
Total time: 2 d 10 min
Yield: 6
Ingredients: 8 oz Cream Cheese; 1/3 cup Mayonnaise; 2 cups Sharp Cheddar Cheese, shredded; 4 oz fire roasted red pepper strips, diced and drained; 2 cloves Garlic, minced; 1/2 tsp Smoked Paprika

Servings: 6 Total Time: 48 hrs 10 mins Difficulty: Beginner

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Creamy, smoky, savory, cheesy spread

Smoked Pimento Cheese

This is a creamy and smoky dip with a savory flavor. It's an easy-to-make spread that's perfect for crackers, veggies, or sandwiches

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Prep Time 48 hrs Cook Time 10 mins Total Time 48 hrs 10 mins Difficulty: Beginner Servings: 6 Best Season: Suitable throughout the year

Ingredients

8 oz Cream Cheese
¹⁄₃ cup Mayonnaise
2 cups Sharp Cheddar Cheese, shredded (shred your own for best resultsshred your own for best results)
4 oz fire roasted red pepper strips, diced and drained
2 cloves Garlic, minced
¹⁄₂ tsp Smoked Paprika

Instructions

Setup your cold smoker tube with applewood and light. Allow smoke to fully fill chamber before proceeding.
Place the cream cheese in a disposable aluminum pan and place on the smoker for about 45 minutes to 1 hour.
Remove from the smoker and let it cool in the refrigerator for at least an hour before vacuum sealing. Keep sealed for at least 2 days to allow the smoke to permeate the cheese.
To make the dip, start by whipping the block of smoked cream cheese. You can do this with a hand mixer or a fork.
Add the mayo, garlic, paprika until incorporated.
Fold in the diced and drained pimentos, and the shredded cheddar cheese to the smoked cream cheese mix .
Serve the dip with crackers, veggies, biscuits or on sandwiches and enjoy.
Cheese is good for up to 7 days. Freezing is NOT recommended.

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Smoked Pimento Cheese

Smoked Pimento Cheese

Ingredients

Instructions

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