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Roasted Red Pepper Pimento Cheese

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You’ll dive headfirst into creamy, savory, slightly spicy, and completely irresistible Roasted Red Pepper Pimento Cheese. The southern classic gets kissed by fire with the addition of a sweet and smoky fire roasted pepper. 

  • Author: Nicole Stover
  • Prep Time: 10
  • Chilling Time: 60
  • Cook Time: 10
  • Total Time: 1 hour 20 minutes
  • Yield: 2 cups 1x
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: Southern

Ingredients

Units Scale
  • 1 red bell pepper
  • 8 ounces cream cheese, room temperature
  • 1/3 cup mayonnaise
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon hot sauce, or to taste
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon kosher salt
  • 1 tablespoon sweet onion, finely minced
  • 1 tablespoon fresh jalapeno, finely minced, remove seeds and membrane for less heat
  • 1 cup sharp cheddar, grated
  • 1 cup extra sharp white cheddar, grated

Instructions

  1. Roast your red bell pepper. Prepare your grill for direct grilling. Place the red pepper on the hot grate and allow each side including the top and bottom to char for about 1-2 minutes each, flipping often. Once all sides of the pepper are charred transfer it to a zip top bag and let it steam and cool.
  2. Once your pepper has cooled peel off the skin. Remove the core and seeds and finely dice the pepper. 
  3. Add the softened cream cheese to a bowl. Use a spoon or spatula to stir it until it has loosened up a little.
  4. Add the mayonnaise, hot sauce, Worcestershire sauce, and Dijon. Stir until creamy and smooth.
  5. Add the salt, garlic powder, and paprika and stir.
  6. Next stir in the diced bell pepper, onions, and jalapeno. 
  7. Finally fold in the cheese a few handfuls at a time until completely incorporated.
  8. Allow to chill for at least an hour.
  9. Serve with crackers and your favorite dippers.