Bourbon Barrel Smoked Pimento Cheese

Bourbon Barrel Smoked Pimento Cheese

There’s nothing more Southern — or more satisfying — than a bowl of homemade pimento cheese, especially when it’s kicked up with a smoky twist. This recipe from Bourbon Barrel Foods takes the classic spread to new heights with their Smoked Paprika, adding a rich, bourbon-barrel-kissed depth that perfectly balances the creamy, tangy cheese. Whether you serve it as a dip, sandwich spread, or burger topper, this version of pimento cheese is bold, flavorful, and downright addictive — the kind of recipe you’ll want to keep on repeat.

 

[product=3-spice-gift-pack]
Bourbon smoked favorites – gift packed! Bourbon Barrel Foods' spices are smoked low-and-slow with bourbon barrel staves. This set of Bourbon Smoked Sea Salt, Bourbon Smoked Pepper and Bourbon Smoked Paprika make it easy for kitchen champions to go big on flavor.
[/product]

Bourbon Barrel Smoked Pimento Cheese

Bourbon Barrel

Bourbon Barrel Smoked Pimento Cheese

Ingredients

  • 1 ½ cup mayonnaise
  • 1 (4oz.) jar of diced pimentos, drained

  • 1 tsp. Bourbon Barrel Aged Worcestershire Sauce

  • ¼ tsp. Bourbon Barrel Smoked Paprika

  • 1 tsp. finely grated red onion

  • ¼ tsp. ground Bourbon Barrel Smoked Pepper

  • Dash of hot sauce (optional) 
  • 1 (8 oz.) block of extra-sharp Cheddar cheese, finely shredded
  • 1 (8 oz.) block of white Cheddar cheese, finely shredded  

Directions

  1. In a large bowl, combine all the ingredients and stir well to combine.
  2. Serve with crackers, bread or pretzels. Pimento cheese keeps for one week in the refrigerator in an airtight container.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.