Smoked Pimento Cheese 8.000

Goran Kosanovic for The Washington Post

Smoke Signals May 17, 2017

Smoked cheddar, fire-roasted peppers and herbes de Provence go into this cheffy makeover of the Southern classic that is common to contemporary barbecue.

Serve with crackers or toast points, or as a sandwich filling.

Make Ahead: The cheese can be refrigerated for up to 1 week.

8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings; makes about 3 1/2 cups

  • 12 ounces extra-sharp cheddar cheese, shredded (3 packed cups)
  • 4 ounces smoked mild cheddar, shredded (1 packed cup)
  • 2 tablespoons finely diced roasted red pepper
  • 1/2 cup plus 2 tablespoons mayonnaise, preferably Duke’s
  • 3 tablespoons sour cream
  • 1 tablespoon spicy whole-grain mustard
  • 1 tablespoon Texas Pete hot sauce (may substitute Tabasco or other hot pepper sauce)
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon herbes de Provence
  • 1/8 teaspoon granulated garlic (garlic powder)
  • 1/8 teaspoon onion powder


Combine the extra-sharp cheddar, smoked cheddar, roasted red pepper, mayonnaise, sour cream, mustard, hot sauce, black pepper, herbes de Provence and garlic and onion powders in a mixing bowl, stirring until well incorporated.

Serve or store in an airtight container (for up to a week).

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Recipe Source

Adapted from “Buxton Hall BBQ Book of Smoke,” by Elliott Moss (Quarto Publishing Group USA, 2016).

Tested by Johnna French.

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