Every southern cook has a favorite pimiento cheese recipe. I like my pimiento cheese to have a little spice so I’ve added pepperoncini peppers, a bit of creaminess with the addition of Cream Havarti cheese plus cottage cheese and always sweet pickle.
Years ago, I worked in a cheese shop where we gave out samples of cheese to our customers. One of our favorite samples was Danish Cream Havarti. A little boy came in the shop one day and as he tasted the cheese he said, “This cheese tastes like ice cream!”. So we’ve called it “Ice Cream Cheese” from that day forward.
Cheers, Becky!
BEC’S PEPPERONCINI PIMIENTO CHEESE
Ingredients
- 1 cup medium cheddar cheese grated
- 1 cup Cream Havarti cheese grated
- 1/2 cup sharp cheddar cheese grated
- 1/2 cup small curd cottage cheese
- 1/2 cup Pepperoncini minced
- 1/4 cup mayonnaise I prefer Duke’s mayonnaise for this recipe
- 4 ounce jar pimientos drained
- 1/4 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Good grind black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 tablespoon bread and butter pickle juice
- 1/3 cup chopped bread and butter pickles
Instructions
- Place medium cheddar, cream havarti, sharp cheddar and cottage cheese in a mixing bowl. Stir with fork and mash down on the cottage cheese to blend it with the other cheeses.
- Add pepperoncini, mayonnaise, pimientos, onion powder, Dijon mustard, salt, black pepper, cayenne pepper, pickle juice and pickles. Stir with a rubber spatula or wooden spoon to combine all ingredients. Place in serving bowl and serve with crackers. My favorite crackers to serve with my pimiento cheese: Stacy’s Romano with Garlic and Pepper (find them in the deli section of most grocery stores).
