Make This Batch of Peppercorn Cheese and Use It All Over

I grew up in Mississippi and ate a lot of cheese peppers, mostly with crackers or white bread sandwiches. If these were the only two ways I have ever consumed this wonderful pasta, I would be happy, but pimento cheese can be so much more . Below you will find many delicious uses for southern caviar.

Before we get into the use, let’s talk about the recipe. In its basic form, pimento cheese consists of some kind of cheese, either cheddar, or something processed like American, mayonnaise, and pepper, but it can also include cream cheese, garlic, hot sauce, and more.

I don’t think there is one “right” way to make pepper cheese, but I know how much I like it. I like good spicy cheddar, some cream cheese for bulk, a healthy amount of Louisiana hot sauce, and a little less mayonnaise than usual. Feel free to use my recipe as a template and tweak it as needed to suit your unique taste buds. (For example, you can omit the mayonnaise and it will still be delicious, but without the characteristic aftertaste.)

My Favorite Pepper Cheese Recipe


  • 6 ounces whipped cream cheese
  • 6 ounces shredded hot cheddar cheese
  • ¼ glasses of mayonnaise
  • 6 ounces of pepper (about 1 ½ can), drained and divided into 4 and 2 ounce servings
  • 3-5 teaspoons Louisiana hot sauce
  • 1 teaspoon Worcestershire
  • Pepper to taste.


  1. Add all but 2 ounces of peppercorns to a food processor and whisk until smooth. How smoothly you do this is up to you; I like it to have mine spread pretty well, but I like to see a few discernible bits of cheddar and pepper.
  2. Finely chop the remaining peppers and mix. Refrigerate for at least 30 minutes or until serving.
  3. Invest in everything.

“Paste and put on all” can be a little vague, so let me be clear.

Dip it

We’re going to start with the very obvious, but pimento is probably the best option. Most often served cold, you can sprinkle even more grated cheddar and fry for a hot and bubbly masterpiece. (Bonus points for throwing some shredded chicken in there. Bonus points for putting it all in some kind of bowl.)

How is what you have to dip into it, really there are no rules. Crackers, potato chips, vegetables, spoons, and fingers are all good options. If you’d rather dip into the pepper cheese ball, increase the cream cheese in the recipe above to 8 ounces (no whisking) and don’t add mayonnaise. Refrigerate for at least two hours, then roll and roll in pecans.

However, dipping is just the beginning. Things will get much more interesting soon.

Spread it out

Plain cold pepper and cheese sandwiches on plain white sandwich bread (crusts removed, natch) are one of life’s simple pleasures, but pimento cheese can go a step further and do more for your lunch. To get the most out of this versatile spread, consider the following:

  • Grilled cheese: Take a nice thick brioche and just spread it over. Sauté in plenty of butter and enjoy the creamiest grilled cheese you have ever had.
  • Burgers: Since there are already so many flavors in Pimento cheese, you really don’t need any other condiments. Just put some on a bun, maybe fry if you like, spread on the beef patty, cover and eat. If you need something to get rid of all that rich flavor, add some bright and crunchy pickles. I think you could add some fresh vegetables in there if you like.
  • Hot dogs: Grill dog. Put the dog in a bun. Top with pimento cheese. There is. (Additional credit: Chile.)
  • Free-fries. Adding cheese pepper to French fries is not so much “stretching” as it is “popping,” but you should still do it. Just cook some French fries as you do (frozen is fine), sprinkle with pepper and fry until smooth and bubbly. It also works with toddlers. (See Again: Chile.)
  • Eggs Benedict: Crack a biscuit and rub it with butter. Top with your chosen pork product and a perfectly cooked poached egg.
  • Just about any sandwich you would put cheese in: Instead of cream cheese and cucumber sandwiches, make pepper and cucumber sandwiches. Instead of ham and cheese sandwiches, make ham and pepper sandwiches. I think you understand what I’m getting at.

I can see that you are already impressed with the versatility of this noble cheese product, but we are just warming up, my friends.

Mix it up

Do you want to add a cheesy, slightly spicy flavor to it all and a creamy, dreamy texture? Then take some of the peppercorns and start stirring, starting with any of the following:

  • Salads: Okay, pimento doesn’t work on a leafy salad, but it does well on pasta, potatoes, and even broccoli salad. Just stir in your favorite starches or vegetables, maybe add some chopped onions or bacon and serve. (You may need to add a little mayonnaise to thin it and make it easier to coat.)
  • Mashed potatoes: Anything in pepper cheese (yes, even mayonnaise) can enhance mashed potatoes. Adding them all at once greatly increases your chances of taste.
  • Grits: This combination of two great southern classics is probably my favorite breakfast. Just stir one to two heaping scoops depending on your cheese needs.
  • Pasta: Add peppercorns cheese to the bechamel for an extra creamy, flavorful sauce for your pasta attack.
  • Soups and chili peppers: just add it and be happy.

We have covered a lot of tasty ground here today, but there is still a little more fun.

Fill it up

Delicious things inside other goodies are the best finger food. Here are some tasty things to put inside the pepper:

  • Seasoned eggs: Instead of chopping yolks with mayonnaise and mustard, mash them with pimento cheese. Place a slice of peppercorns on top of each stuffed egg.
  • Pepper Poppers: Chop jalapeno or serrano peppers, peel and season with pepper. Wrap it in bacon or prosciutto and cook at 400 F until the meat is crispy and the cheese is bubbling.
  • Ravioli and wontons: Fold in ravioli dough, seal and cook like any other ravioli (follow this guide from Serious Eats if you need help getting started), or fold in store-bought wonton wrappers and fry for a snack or snack. similar to a rangoon. …
  • Puff pastry : Take a sheet of puff pastry and spread it over a healthy layer of paprika. Roll up, wrap in plastic wrap and freeze for at least an hour. Remove from freezer and cut into ¼ inch circles. Bake on prepared baking sheet at 375 F until golden brown (about 12 minutes).

If that doesn’t convince you to make a batch or five of southern caviar, then I must assume that you hate joy (or cheese). No big deal, I just did a whole batch and I hate to share.


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