If you're from the South you know Pimento Cheese is a snack staple, for good reason. Spread it on a sandwich or veggies, or use it as a dip, this pimento cheese with a Dirty Bird twist is everything you need.
Big thanks to Harry Alvis (h_alvis) for sharing this recipe with the community!
If you've never had pimento cheese, you're missing out. Those of us who grew up in the South have probably had it at every family gathering. It's nice to see its popularity is growing in other places as well!
This recipe, submitted by Harry Alvis, is as original as they come - with a small twist. Feel free to adjust it as you wish - after all, you know what you and your people like.
So, let's do this! First, drain the pimento peppers, and remove the cores. If you can't find pimentos in your area, you can substitute with any other sweet pepper.
Next, add all of the ingredients to your food processor. If you want some more of that Dirty Bird flavor, adjust how much rub you add. Our suggestion is making a batch with 2 teaspoons, and adjusting on the next batch.
Fire up the blender and purée until it reaches your desired consistency. If you like yours with some chunks of pimento, blend for a slightly shorter time.
And that's all there is to it! Serve your dirty bird pimento cheese on crackers or veggies, or spread it on a sandwich. Or just eat a spoonful on its own, you're an adult!
You can keep the pimento cheese in a closed container & in the fridge for about a week, before you make your next batch. Enjoy!
And once again, thanks to Harry Alvis (h_alvis) for sharing this recipe with everyone.
Catch you on the next recipe!
Sides recipes / Cheese dip
If you're from the South you know Pimento Cheese is a snack staple, for good reason. Spread it on a sandwich or veggies, or use it as a dip!
8 oz block of Cream Cheese
4 oz jarred Pimento peppers (drained)
2 tsp (or more) Dirty Bird rub
2 tsp SPG Rub
Measure out the ingredients. Remove the cores from pimento peppers.
Add all ingredients to food processor (or a stand mixer with a whisk attachment).
Purée to your desired consistency.
Store in a closed container, for up to a week in the fridge.
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