As a follow-up to yesterday’s post, I’ve got a spicier, more grown-up version of pimento cheese spread. To add a little kick that goes well with beer and crackers, I first made a few substitutions. Hot pepper Monterey Jack cheese took the place of plain Monterey Jack and hot mustard replaced yellow mustard. On top of that, I added scallions and horseradish. It’s not crazy hot, but it does have a pleasant heat that is definitely not for kids.
Here are the ingredients that make this grown-up pimento cheese spread different
from the lunchbox version.
Preparation time 5 minutes
Makes about 1 ¼ cups
4 ounces sharp orange cheddar, cubed
4 ounces hot pepper Monterey Jack cheese
¼ cup sliced, drained pimentos (such as Cento pimientos)
¼ cup cream cheese, at room temperature
3 tablespoons crème fraiche
White and light green portions of two scallions, roughly chopped (about 2 tablespoons)
2-3 teaspoons grated horseradish (the fresher it is, the hotter)
1 teaspoon hot mustard (I used Colman’s mustard)
1 clove garlic, finely minced or passed through a garlic press
1 teaspoon fresh lemon juice
Pinch Kosher salt (to taste)
Optional (for heat lovers): hot sauce (such as Tabasco), to taste
- Place all ingredients except salt into the bowl of a food processor. Pulse until well-blended and more or less the consistency of a small curd cottage cheese. Salt to taste. Add hot sauce if desired.
- In order for the garlic, horseradish, and scallion flavors to develop, make the spread a couple hours ahead of serving and refrigerate until shortly before serving. Allow the spread to come to room temperature, or at least lose its chill, before serving.