Growing up in the south, I have always loved pimiento cheese. When I lived in Texas, my favorite grocery store, Market Street, began creating a Smoked Gouda Dip that took pimiento cheese to a whole new level. Every time we return home, we always get some. And I was determined to create it myself. With the help of my taste tester (Chris), we have got it right where we like it.
Recently, we had a getaway at Charleston Harbor Resort and Marina. I highly recommended this beautiful place. While there we ordered their pimento cheese for a poolside snack. Besides being very yummy, their pimento cheese was served with pork rinds. Oh my goodness! I am hooked. Such a fun way addition to your appetizer.
Smoked Gouda Pimento Cheese
1 cup mayo (I used Duke’s Light)
1 (7 oz) jar pimiento, drained, and rinsed
1 t Worcestershire sauce
½ t garlic powder
½ t cayenne pepper (this gives a little heat, use less if needed)
1 (8 oz) block extra-sharp Cheddar Cheese, shredded- about 2 cups
1 (8 oz) block smoked Gouda cheese, shredded- about 2 cups
Stir together mayo, pimientos, Worcestershire sauce, garlic powder, and cayenne powder. Add in the cheeses until well blended. Store in the refrigerator for up to a week.
Sing and Dance Tip: rinsing pimentos will cut down on the salty taste
Since and Dance Tip: shredding your own cheese will make dip more creamy. Pre-shredded cheese will make your dip dry.
Serve with celery, bagel chips, pork rinds, or Everything crackers.