Peppadew cheese spread
I fell in love with pimento cheese on my very first visit to Charleston and have been making it ever since. This version updates the pimento and uses Peppadew peppers instead, offering a slightly more vinegary flavor to this much loved Southern staple. Peppadew peppers can be found in jars, or often in the antipasto section of your favorite market. For a more traditional version, substitute with a 4-ounce jar of drained pimiento peppers. Either way, it's great as an appetizer on crackers, slathered on a grilled cheese with prosciutto, or atop a burger.
- 2 cups freshly grated sharp cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup Peppadew peppers, drained and minced
- 1 tablespoon grated sweet onion
- 1 tablespoon Worcestershire sauce, or to taste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
In a medium bowl, combine cheese, mayonnaise, peppers, onion, and Worcestershire sauce. Season with salt and pepper. Stir to combine. Cover bowl with plastic wrap and chill in refrigerator for at least 1 hour, allowing flavors to develop. Taste for seasoning and adjust as desired.
Serves 4-6 as an appetizer.
cook's note: The easiest way to finely grate the onion is to use the small holes on a box grater. That way you get the flavor of onion without any big pieces of it in the spread.
To learn more about Charleston, be sure to check out our summer ’15 issue.