Ina's Spicy Pimento Cheese Spread

 My son and I had spring break last week. At the very last minute, we decided to take a trip to Charleston, SC. We saw all the sights: Fort Sumter, Fort Moultrie, the Naval & Maritime Museum at Patriots Point, Sullivan Island, Downtown Charleston and the historic area South of Broad, the Pineapple Fountain, The Slave Mart Museum, The Old Exchange and Provost Dungeon, Rainbow Row, Charleston City Market, King Street, James Island, Folley Island and more!

We also ate all the things: World Famous Barbecue at Lewis Barbecue, a local place called Home Town BBQ, all the biscuits at Callie's Hot Little Biscuit, and all the fresh fish and seafood at Ellis Fish Camp Restaurant.

It didn't matter where we went to eat, there was sure to be some Pimento Cheese! It was on biscuits at breakfast, with barbecue for lunch and dinner, and it was also at the fish and seafood restaurants. Charlestonians love their pimento cheese! 

I came home obsessed with all things Charleston and decided to make Ina Garten's Spicy Pimento Cheese Spread in honor of our trip. When I was reading through the comments on the Food Network site, I had to laugh out loud because at least one or two people mention South Carolina, Charleston, and pimento cheese. Apparently they go just together.

While Ina's recipe isn't the most traditional Pimento Cheese, it is spectacular in both flavor and consistency! Pimento cheese can sometimes be one note - just cheese that spreads. Ina's version is FULL OF FLAVOR from the addition of pimentos, pickled jalapenos, and a heavy dose of garlic powder, onion powder, and celery salt. It is simply what makes this recipe absolutely incredible!

I have had my share of Pimento Cheese and none hold up to Ina's recipe. Ina's recipe below is simply THE PIMENTO CHEESE you need to try! Serve it at your next party or potluck - you won't be sorry!

Spicy Pimento Cheese Spread

Adapted from Food Network

by Ina Garten

Makes 1 quart

10 ounces cream cheese, softened

3/4 cup masyonnaise

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon celery seed

1 cup pickled jalapenos, chopped

6 ounces piquillo pepper, chopped (or regular pimentos can be subbed)

5 cups shredded Cheddar (approximately 1-1/4 pounds)

1 to 2 tablespoons Sriracha

Combine the cream cheese, mayonnaise, garlic powder, onion powder, and celery seed. Mix in the pickled jalapenos, piquillo peppers and grated Cheddar. Add the Sriracha and combine. Taste and add more mayonnaise and Sriracha, if necessary. Chill before serving. 

Welcome Claudia Roden @ IHCC!