I was first introduced to pimento cheese by my friend and Riegl Palate web designer, Embry H. She’s made her grandfather’s recipe for me and it’s so yummy. It’s a bit of a guilty pleasure. Over the years I’ve come to realize that pimento cheese is well known – especially in the South. It’s even an old standby on the menu at the Masters golf tournament every April.
Here I’ve taken the traditional ingredients found in Pimento Cheese (sharp cheddar and pimentos) and added bacon and smoked Gouda to it. Bacon makes everything better – and this is no exception. And, between the smoked Gouda and smoked paprika, it gives the cheese spread a nice smoky flavor.
Looking for something to make for a fall football game? This is a great appetizer as you can make it ahead of time and it’s likely to please the crowd.
While I serve this as an appetizer on bagel chips or crackers, you can also used this to make a simple sandwich (they use white bread at the Masters) or as a filling in an omelette.
Gluten-Free/Wheat-Free Option: All ingredients are gluten-free, just watch out for cross-contamination. Serve it with good gluten-free crackers such as Glutino’s Bagel Chips.
| Bacon Pimento Cheese | Print |
- 4 slices bacon
- 8 ounces smoked Gouda
- 8 ounces extra sharp cheddar
- 8 ounces pimentos, chopped with juice (don't drain)
- 4 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 3 scallions, minced
- Serve with bagel chips or crackers
- Remove bacon from refrigerator and let sit at room temperature. Place bacon strips so they don’t overlap in a cold medium frying pan. Cook over medium heat turning bacon as needed until crispy, about 8 to 12 minutes. Transfer to a paper-towel lined plate to drain. Coarsely chop or crumble bacon when cool.
- Remove brown rind from smoked Gouda with a knife (it’s okay if there’s a little left). Grate both cheddar and Gouda using a box grater or food processor with a grating attachment.
- In medium bowl mix bacon, Gouda cheese, cheddar cheese, pimentos (and juice), mayonnaise, mustard, sugar, smoked paprika, cayenne pepper and scallions together.
- Make a day in advance as the cheese is better the next day. Let sit out for about 30 minutes before serving. Cheese spread will keep for a week refrigerated.
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