I found the recipe on the interwebs, then got to thinking (as one does) about how the folk in our Book Club might very well enjoy this zippy take on an old classic.
Of course, I had to make a few changes…
the nice folk at Stinky called for ten ounces of cream cheese. Well, good and all for them, but in my world, cream cheese comes in eight ounce blocks, and I do not use it enough to justify cutting two ounces off of a second block and hoping I recall those remaining six ounces in the back of the fridge before they turn into a kindofa cheese adobe brick.
I also adjusted the seasonings and cheese to suit my tastes and the contents of my cheese drawer; and the Book Club folk were well and truly pleased with the results.
•8 oz cream cheese, softened
•1/2 cup mayonnaise
•2 tsp garlic powder
•2 tsp onion powder
•1 tsp Aleppo pepper
•1 tsp celery seed
•3/4 cup chopped pickled jalapeños
•6 oz jarred pimientos, drained
•4 cups shredded Cheddar cheese*
•1 tbsp Sriracha
•1 tbsp Cajun Power Spicy Garlic Pepper Sauce (or, just use two tablespoons of Sriracha or your fave hot sauce)
*I used two cups each Double Gloucester cheese with onion and chives and sharp white Cheddar.
Combine the softened cream cheese with the mayonnaise and seasonings in a large mixing bowl with a hand mixer until smooth and creamy.
Stir in the drained pimientos, chopped pickled jalapeños, and shredded cheese.
Take a taste.
Go ahead and pack it into a container and stash it in the fridge.
Want things a bit spicier?
Go ahead and stir in that Sriracha and/or Cajun Power Spicy Garlic Pepper Sauce and/or your fave hot sauce of choice. I should note that the flavor will improve and the spiciness will develop on resting for a few hours in the fridge, but for us, those two tablespoons of hot sauce worked a treat.
Go ahead and enjoy your spicy pimiento cheese in the traditional way – on crackers, spread in celery or mebbe endive leaves; but also think a bit outside of the box. I used some to make waffles (details to come) and then spread some of the cheese on top.