Palmetto Cheese – The Pimento Cheese with a kick!
Not your ordinary Pimento cheese
I married a snackaholic. Only problem is, I like keto and he likes everything carbohydrate! But we both agree on our love of spicy food. Thus, I try to find snacks that we can both eat and feel happy about it. This palmetto cheese is the perfect fit. You can eat it with crackers or veggies, make a southern style sandwich with it or even schmear it on a burger and feel a little burn with every bite.
Please, please, please grate your own cheese!
Tonya’s two cents – grate your cheese from a big ole hunk. Shredded cheese bought in bags is chocked full of preservatives and things you can’t even pronounce. Use your trusty food processor or get a workout with an old fashioned grater. The difference in taste is truly remarkable.
Click here to learn about the food processor I use and swear by!
The secret ingredients that make this different…
Chopped Jalapeno, chipotle peppers and cayenne pepper are not found in your run of the mill pimento cheese. You can remove the pith and seeds from the Jalapeno and omit the cayenne if you don’t like spicy. But these are the things that not only make it palmetto, but also make your guests ask you what is in that?
Palmetto Cheese with a Kick
Equipment
- Food Processor
Ingredients
- 1 lb Block sharp cheddar cheese
- 1 8 oz package of cream cheese room temp
- 3 Tbsp Mayo
- 1 4 oz jar Pimento peppers with liquid
- 1 large Jalapeno finely chopped
- 4 Tbsp Chipotle peppers in adobo
- 1/4 tsp Garlic Powder
- 1/4 tsp Cayenne pepper
Instructions
- Shred the block of sharp cheddar cheese and place in a large mixing bowl and set aside.
- Mix the cream cheese and mayo until smooth and creamy. Add the remaining ingredients and mix until thoroughly combine.
- Add the cream cheese mixture into the shredded cheese and mix well.
- Serve at room temperature with your choice of crackers, breads, veggies or fruit
