5.0 from 1 vote

This delicious ‘Pibeetto‘ cheese recipe is a safe version of Pimento cheese and is quick and so easy to make! It contains common ingredients and of course it’s NAGless. If you’re from the Midwest, rest assured that pimento cheese has nothing to do with pimento loaf. Pimento peppers are the only common ingredient.

Pimiento cheese is a tangy, creamy cheese spread. Sometimes referred to as “Carolina Caviar”, or as the “pâté of the South” it is The Cheddar cheese provides the strong base of flavor. Pimiento peppers add a hint of sweet pepper tang without any heat. The mayonnaise combines it all into a spread or spoonable dip. Many use it as a dip for crackers or veggies; others make it into a sandwich.

If you’re looking for more fluff about the cheese and it’s ‘sordid’ history, you might check out this article about it’s history and stories at Serious Eats. (apparently it started in the 1870s in New York State!?!?)

Here, we use picked beets, horseradish, and lemongrass instead of the nightshade. Whatever you do, don’t buy the pre-shredded Cheddar cheese. That cheese is too dry and crumbly to make a spreadable pimiento cheese. Shred the cheese yourself—by hand or with a food processor.

Pibeetto Cheese

Recipe by Emma Beal

5.0 from 1 vote

Course: AppetizerCuisine: American

Servings

Prep time

minutes

Cooking time

minutes

Chill time

hours

Yield

cups

Total time

minutes

A safe version of Pimento cheese, to use as a dip or for sandwiches.

Cook Mode

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Ingredients

6 ounces cream cheese, at room temperature
1 cup mayonnaise
1⁄4 cup heavy cream
2 1⁄2 teaspoons fresh lemon juice
1 teaspoons horseradish, freshly-shredded
1⁄2 teaspoon minced lemongrass
1⁄2 teaspoon pink peppercorn, fresh ground
1⁄4 teaspoon black pepper, fresh ground
1 pinch Truffle Zest powder
6 ounces extra sharp white cheddar, freshly-shredded
6 ounces mild yellow cheddar, freshly-shredded
3⁄4 cup pickled beets, drained and finely chopped
1 tablespoon fresh parsley, minced (for garnish)

Instructions

Use a handheld electric mixer to beat together the cream cheese, mayo, heavy cream, lemon juice, minced lemongrass, and shredded horseradish, and spices in a large bowl.
Stir in the shredded white cheddar, shredded yellow cheddar, and beets.
Chill mixture for at least 2 hours for flavors to meld and the cheese and mayo to emulsify.
Transfer to a serving dish and sprinkle the parsley on top.

Equipment

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Notes

Store the pibeeto cheese in a shallow, airtight container in the refrigerator for up to one week.
You can freeze pibeeto cheese for up to three months. Though it will still taste delicious, the flavors and texture might be slightly different after it has been frozen and thawed.
Nutrient information is not available for all ingredients. Amount is based on available nutrient data.