I don’t know anyone that doesn’t enjoy Pimento Cheese. It’s a southern staple, and as a cheese loving mid-westerner, we grew up eating it too! When we got a smoker, we tried smoking just about everything we could think of. Deviled Eggs, Meats, Water (to make ice), and it led us down a fantastical path to smoked Pimento Cheese!
I’m not the smoking expert, I leave all of that up to Daniel, but I haven’t met a smoked food I didn’t enjoy. Recently, we smoked our Pimento. Let it rest in a covered bowl until it was cool enough to dice and mixed it into my Pimento Cheese!
I put it on everything. Crackers, Burgers, Veggies, and right off the spoon! Periodically, I add some bacon to my Pimento cheese too. (Just in case it isn’t rich enough 😉 )
| 2 cups | Shredded Extra-Sharp Cheddar Cheese |
| 8 oz | cream cheese, softened |
| ½ cup | mayonnaise |
| ¼ teaspoon | garlic powder |
| ¼ teaspoon | ground cayenne pepper (Optional) |
| ¼ teaspoon | onion powder |
| 6.5 oz jar | Pimentos, drained |
| 2 oz | Bacon Crumbles (Optional) |
| Salt and Pepper to taste |
Add your ingredients to the bowl of a stand mixer and beat at a medium speed with the paddle attachment until thoroughly combined. Make sure your Cream Cheese is room temperature and soft. The spread is creamier and mixes more easily when it isn’t chilled.
If you have the capability smoke your Pimentos. Toss them in when you are smoking something else. It really enhances the flavor. Additionally, or alternatively, you can use smoked salt, which you can purchase or smoke yourself.