Author: Nicole
- 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.
* For ease, look for already sliced pimentos
Recipe by Riegl Palate at https://www.rieglpalate.com/bacon-pimento-cheese/
3.4.3177