Dupuy's Recipes Include East Texas Pimento Cheese
In Jessica Dupuy’s book, United Tastes of Texas: Authentic Recipes from All Corners of the Lone Star State, she shares her recipe for East Texas pimento cheese.
Light on the mayonnaise, heavy on sharp Cheddar and roasted red peppers, this version of the quintessential Southern dip is so addictive it’s good on just about anything.
Makes 2 cups
4 ounces cream cheese, softened
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon sherry vinegar
1 cup shredded pepper jack cheese
1 cup shredded extra-sharp cheddar cheese
1 tablespoon grated onion
1/4 teaspoon kosher salt
Freshly ground black pepper to taste
1/2 (12-ounce) jar roasted red peppers, drained and finely chopped*
Beat first four ingredients at medium speed with an electric mixer until smooth. Stir in remaining ingredients. Cover and chill until ready to serve. Refrigerate in an airtight container up to one week.
*To roast fresh red bell peppers, arrange on an aluminum foil-lined baking sheet and broil five inches from heat, 5 to 10 minutes on each side or until bell peppers look charred and blistered. Transfer bell peppers to a heavy-duty zip-top plastic bag. Seal and let stand 10 minutes to loosen skins. Peel, remove and discard seeds, and finely chop.