This version of pimento cheese features sharp white cheddar as the superstar. The sharper the better, so look for aged Vermont white cheddar, which melds beautifully with the mellowness of roasted red peppers.
The Swiss may have originally come up with the idea of chunks of bread dipped in melted cheese, but we’ve brought some Southern influence with our pimento cheese fondue. This makes a fun, entertaining, and brag-worthy party hors d’oeuvre or, if paired with a simple salad, a comforting and casual supper by the fireplace.
- 1/2 pound extrasharp white cheddar cheese, shredded
- 1/2 cup mayonnaise
- 1 1/2 teaspoons whole-grain mustard
- 1/2 teaspoon dry mustard
- 1/2 teaspoon pepper vinegar (I used spicy pickle juice)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons parsley, minced
- 1/2 cup red bell pepper, roasted  and minced
- 2 tablespoons heavy cream
- 2 tablespoons white wine
- Sourdough bread and raw veggies, for serving
- To make the pimento cheese: In a medium-sized bowl, combine the shredded cheese with the mayonnaise, whole-grain mustard, dry mustard, pepper vinegar, salt, pepper, parsley, and roasted red bell peppers. Blend well.
- To make the fondue: In a sauté pan or small saucepan, combine the pimento cheese, cream, and wine, and cook over medium heat until the mixture comes to a simmer and the cheese melts, stirring frequently. Simmer for 1 minute, or until hot and bubbly.
- Serve with any accoutrements such as sliced sourdough bread, celery sticks, and sliced bell pepper, for dipping.
- Dips, Appetizers
- North American
- Makes about 2 cups (serves 3-4)
- Cook Time
- 10 minutes