Great pimiento cheese is all about spice. Red peppers and hot sauce are essential to cutting through the richness of the cream cheese and cheddar. You need that spicy zing to tame the fat. Mustard also steps in to balance the rich flavors.  

　　  

　　Use this smoky spread on grilled toast with peaches and avocado.

　　

Ingredients

Makes about 3 cups

　　4 bacon slices

　　1 tablespoon blended olive oil

　　2 small red bell peppers, stems removed, finely diced (about 1¼ cups)

　　2 teaspoons adobo sauce from canned chipotle peppers

　　1⁄4 cup mayonnaise

　　1 tablespoon apple cider vinegar

　　2 teaspoons hot sauce

　　1⁄2 teaspoon dry mustard

　　1⁄2 teaspoon granulated garlic

　　1⁄4 teaspoon coarsely ground black pepper

　　4 ounces white cheddar cheese, shredded (about 1 cup)

　　4 ounces sharp cheddar cheese, shredded (about 1 cup)

　　4 ounces cream cheese, softened

　　2 tablespoons thinly sliced chives

　　

Step 1

Cook bacon in a heavy-bottomed skillet over medium-high 5 to 6 minutes or until crisp. Remove bacon from skillet and drain on paper towels; chop. Reserve 1 tablespoon bacon drippings, and set aside. Wipe the skillet clean.

　　

Step 2

Return the skillet to medium. Add the blended oil and the red bell peppers. Cook until tender, about 2 minutes. Stir in the bacon drippings. Add the adobo sauce, and cook 2 minutes. Remove from the heat. Stir in the bacon, mayonnaise, vinegar, hot sauce, dry mustard, granulated garlic, and black pepper.

　　

Step 3

Combine the cheddar cheeses, cream cheese, and bell pepper mixture in a large bowl. Stir in the chives, and serve at room temperature.

　　Reprinted with permission from Soul: A Chef's Culinary Evolution in 150 Recipes by Todd Richards, copyright © 2018. Published by TI Inc. Books.Buy the full book from Amazon.