Southwest Spicy Pimento Cheese
This spicy twist on a traditional Southern staple will quickly find it's way in to the repeat cycle for everyday or get-togethers with friends. It's so versatile and full of flavor, yet so easy to make that it comes together in minutes.
Prep Time 10 minutes
Total Time 10 minutes
Habanero Cheddar Cheese
8 oz block I used Cabot Brand (Grate it your self)
I use Philadelphia brand let it come to room temp
In my house it has to be Duke's
Southwest All Purpose Spice Blend
I use Neil Sarap Southwest AP
Let the cream cheese to come to room temperature so that is will easily mix and combine with the rest of the ingredients. Place it into the bowl of a stand mixer. You can absolutely mixed it by hand if you done have a stand mixer. While the cream cheese is coming to room temperature shred the Habanero Cheddar. You can do this with an old fashioned box grater or use a food processor to make quick work of it.
Add in the Mayonnaise and mix until well incorporated and blended. Add the pimentos and Southwest All Purpose Seasoning (optional) and mix well.
Stop the the mixer and add in the shredded cheese and just give it a few spins on the lowest speed. You don't want to break down the shredded cheese. It should be the star of the dish. Place into a covered dish and refrigerate for at least an hour up overnight before using to allow the flavors to marry.
The Southwest AP is optional but it adds a wonderful bit of spice to the taste that I really love. It is a go to spice/rub for me as it goes with everything southern. You can get it at neilsarap.com and if you use Discount Code"Greg" you can get 15% off your entire order. It is a great all purpose Spice blend and BBQ rub.