Get ready to elevate your appetizer game with the most irresistible Spicy Roasted Red Bell Pepper Pimiento Cheese that will make your taste buds dance with delight! This isn't just another cheese spread - it's a flavor-packed sensation that transforms ordinary ingredients into an extraordinary culinary experience. Imagine the smoky sweetness of perfectly roasted red peppers blended with creamy, tangy cheese that packs just the right amount of heat - this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 large red bell peppers
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cream cheese
- 1/4 cup mayonnaise
- 1 tablespoon hot sauce
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
- Wash the red bell peppers thoroughly. Place them whole on the prepared baking sheet and roast in the preheated oven for 15-20 minutes, turning occasionally, until the skin is charred and blistered on all sides.
- Remove the peppers from the oven and immediately transfer them to a large bowl. Cover the bowl tightly with plastic wrap and let the peppers steam for 10-15 minutes. This will help loosen the skin.
- Once cooled enough to handle, carefully peel off the charred skin from the peppers. Remove the stem, seeds, and membranes. Chop the roasted peppers into fine dice.
- In a medium mixing bowl, combine the softened cream cheese, shredded sharp cheddar cheese, mayonnaise, hot sauce, smoked paprika, salt, and pepper. Mix thoroughly until smooth and well combined.
- Fold in the chopped roasted red peppers, ensuring they are evenly distributed throughout the cheese mixture.
- Taste and adjust seasoning as needed, adding more hot sauce, salt, or pepper to suit your preference.
- Transfer the pimiento cheese to a serving bowl. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
- Serve chilled with crackers, as a sandwich spread, or as a dip for vegetables. The cheese will keep refrigerated for up to 5 days in an airtight container.
Tips
- • For the most intense roasted pepper flavor, char the peppers until the skin is completely blackened and blistered • Use high-quality sharp cheddar cheese for maximum flavor depth • Let the pimiento cheese rest in the refrigerator for at least 30 minutes to allow the flavors to fully develop and meld together • For extra heat, choose a spicy hot sauce like Sriracha or Tabasco • Make sure cream cheese is completely softened for smooth mixing • Roast peppers ahead of time and store in the refrigerator to save preparation time • This spread tastes even better the next day, so don't hesitate to make it in advance
Nutrition Facts
Calories: 180kcal
Carbohydrates: 3g
Protein: 7g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 40mg
