Smoked Gouda Pimento Cheese
Ok, get ready for some serious flavor. I absolutely love this! It isn’t exactly health food, but when something tastes this good, it’s worth the occasional splurge. This is delicious on a sandwich or spread on bread or crackers. I’m just going to warn you . . . it’s addictive.
MAKES 4 CUPS
HAND S-ON 20 MINUTES
TOTAL 20 MINUTES
1 cup mayonnaise
1 (7-ounce) jar diced pimiento, drained and rinsed
1 tsp. Worcestershire sauce
1⁄2 tsp. garlic powder
1⁄4 to 1⁄2 teaspoon cayenne pepper
1 (8-ounce) block extra-sharp Cheddar cheese, shredded (about 2 cups)
1 (8-ounce) block smoked Gouda cheese, shredded (about 2 cups)
Stir together the mayonnaise, pimientos, Worcestershire, garlic powder, and cayenne in a large bowl; add the cheeses, stirring until blended. Store in the refrigerator up to 1 week.
TIP: Don’t skip the step of rinsing your diced pimiento. Otherwise it will be too salty.
ad lib: Spoon this over hot cooked pasta (rotini or elbow macaroni works great), give it a stir, and broil for a quick and tasty take on mac-and-cheese. Or put it on your baked potato (if I could use emojis in this book, the wide-eyed OMG emoji would be perfect here!).