Made with three different kinds of cheese and roasted peppers, this pimento cheese party spread is delicious on crackers or on a sandwich. It has a sweet-heat kick thanks to the addition of honey and jalapenos. You’ll love this fancy take on a simple salad spread.
As much as I love my Stan’s inspired Southern Style Pimento Cheese, sometimes I want something a little fancier.
This gourmet 3-cheese pimento cheese spread fits the bill. I’ve been serving it for years at summer parties and cookouts.If you love pimento cheese, you have to try this gourmet version made w/ 3 cheeses, honey & roasted peppers.Click To Tweet
It takes a little extra effort to prepare, but it’s well worth the work.
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This recipe packs a little heat and a little sweet, thanks to the combination of jalapeno, honey and apple cider vinegar. (I used Savannah Bee Co. Cheese Honey for this recipe, and it was a great choice!)
And instead of jarred pimentos, you roast and dice your own peppers.
Don’t be intimidated by the prospect of roasting peppers. It’s super easy, especially in the warmer months.
Just coat the peppers in olive oil and toss them on the grill whole. Cook until charred on all sides.
Then throw the roasted peppers into a bowl and cover the bowl with plastic wrap. The peppers will steam and the skin will loosen.Roasted peppers, jalapenos & honey give this homemade pimento cheese spread its delicious sweet-heat flavor.Click To Tweet
When the peppers are cool, peel off the skin and dice.
Now you’re ready to make gourmet style pimento cheese.
The recipe I use is adapted from The Foster’s Market Cookbook. Foster’s Market is a gourmet market and cafe in Durham, N.C., and the owner is pals with Martha Stewart. So, this recipe is Martha approved.
This pimento cheese is a perfect party food. I’m serving it here on club crackers. (That was my lunch , right after I finished the photo shoot). The pimento cheese is also tasty on crostini, pita chips, tortilla chips, pretzel things and BBQ potato chips. (Don’t ask me how I know that!)
Foster’s Market also recommends it as a topping for baked potatoes and suggests floating it on soup. (Wouldn’t it be to die for atop a tomato basil soup?)
It makes a pretty good sandwich, too.
- 1 cup (4 ounces) grated sharp Cheddar cheese
- 1 1/2 cups (6 ounces) grated Parmesan cheese
- 1 cup (4 ounces) grated smoked Gouda cheese
- 1 roasted red bell pepper peeled, seeded and diced
- 1 roasted green pepper peeled, seeded and diced
- 3/4 cup mayonnaise
- 1 jalapeño seeded and minced
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon honey
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
Coat peppers with oil and roast on a grill or under a broiler. Turn peppers and char on all sides.
Place roasted peppers in a bowl and cover tightly with plastic wrap. Once peppers have cooled, remove skin. Remove seeds, core and chop.
Combine grated cheeses and roasted peppers in a large bowl.
Add mayonnaise, jalapeño, vinegar and honey and mix well. Season with salt and pepper and mix well.
Store in the refrigerator in an airtight container for up to a week.
I did a little neighborhood taste test, pitting my Southern Style Pimento Cheese against the Foster’s Market Pimento Cheese.
The judges put both contenders through their paces.
They sampled the spreads on chips. They served up sandwiches. They even grilled up some burgers.
And the winner is…
The judges who got to eat all this deliciousness!
Actually, they declared the contest a tie. And one judge mixed the two pimento cheese spreads together and declared that her favorite.
So, I guess you’ll have to make up a batch of each to see which is really the best.