As a southern gal, I love pimiento cheese. I like my pimiento cheese to be creamy with just a hint of spicy.
I add whipped cream and mascarpone cheese to Havarti and sharp cheddar to make my spread super creamy, then I add nanami togarashi (Japanese 7 spice – red chili pepper, sansho Japanese pepper, orange peel, sesame seeds, ginger, nori seaweed and poppy seeds) for a hint of spicy.
Bec’s Secret Ingredient Pimiento Cheese
Equipment
- 1 electric stand mixer
- 1 cheese grater
Ingredients
- 8 ounces Havarti cheese, shredded
- 1/2 cup mascarpone cheese
- 1 cup shredded Tillamook sharp cheddar cheese
- 1/2 cup heavy cream – whipped into stiff peaks
- 4 tablespoons chopped pimientos
- 1/2 teaspoon salt
- 1 teaspoon nanami togacashi
- table water crackers or toasted baguette slices for serving
Instructions
- Place Havarti cheese, mascarpone cheese and cheddar cheese in a bowl of an electric stand mixer. Mix on low speed to combine.
- Add whipped heavy cream, pimientos, salt and nanami togacashi to the cheese mixture. Mix on medium-high speed until all ingredients are well combined.
- Serve with tablewater crackers or toasted baguette slices.
