Known as the “caviar of the south”, this recipe by Chef Justin Beckett is fantastic as a spread or dip. Pimento cheese can be made days in advance and stored in the fridge to later serve with chips, crackers, toast points, or even as little tea sandwiches. Visit one of Chef’s popular Phoenix restaurants: Southern Rail or Beckett’s Table

Southern Rail Pimento Cheese
Servings: 1 Quart
  • 1 pound cream cheese
  • ¾ cups mayonnaise
  • 4 cups shredded yellow cheese
  • 3 jalapeños
  • 5 large red bell peppers
  • 2 bunches of green onions
  • 3 Tablespoons powdered garlic
  • 3 Tablespoons cider vinegar
  • 1 teaspoon cajun spice
  • 1 teaspoon cayenne pepper
  • 2 Tablespoons Crystal’s Hot Sauce 2 teaspoons kosher salt
  1. Roast or grill the red peppers until they are charred on all sides but not burnt

  2. Place them in an airtight container to "sweat" and cool so they become easier to peel

  3. Peel and de-seed the peppers (you can purchase pre-roasted bell peppers at your favorite grocery)
  4. Medium dice the peppers and place them in a strainer to let the excess juice drain off. NOTE adding in too much bell pepper juice will cause the cheese to turn a funky pink color
  5. Small dice the jalapeños (remove the seed and stem) and set aside
  6. Whip the cream cheese in a kitchen aid mixer with the paddle attachment till smooth
  7. Add in the mayonnaise and mix until combined, make sure to scrape down the side of the bowl with a rubber spatula
  8. Add in the garlic powder, green onion, vinegar, cayenne pepper, hot sauce and salt. Mix again to fully incorporated
  9. Remove the bowl from the mixer and add in the shredded cheese, bell peppers, and jalapeños
  10. mix by hand just until combined, ***DO NOT OVER MIX***
  11. Store in airtight container in the fridge until ready to use

Recipe Video

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