Skip to main content

Search form

  • FOOD & WINE
    • FOOD & WINE FEATURES
    • QUICK BITES
    • RESTAURANT REVIEWS
    • DINING GUIDE
    • RECIPES
  • ARTS & EVENTS
    • ARTS & EVENTS FEATURES
    • EVENT CALENDAR
    • SUBMIT YOUR EVENT
  • STYLE & SHOP
    • MOST STYLISH
    • STYLE FILE
    • STREET STYLE
    • PRODUCT PIQUES
  • HOME & GARDEN
  • REAL ESTATE
  • PEOPLE
    • PEOPLE FEATURES
    • ARTIST PROFILES
    • GRAND PROFILE
    • SOCIAL GRACES
    • PHOTO GALLERIES
  • COMMUNITY
    • MYRTLE BEACH NEWS
    • COMMUNITY FEATURES
    • BEACHCOMBER
    • HISTORY
    • GETAWAYS
    • LIFE & TIMES
    • VIEW FROM HERE
    • MYRTLE BEACH NON-PROFIT DIRECTORY
    • ADOPT A PET IN MYRTLE BEACH
  • WEDDINGS
    • WEDDING FEATURES
    • GRAND STRAND WEDDINGS MAGAZINE
    • WEDDING ANNOUNCEMENTS
    • SUBMIT YOUR WEDDING ANNOUNCEMENT
  • THE MAGAZINE
    • SUBSCRIBE
    • CONTACT US
    • FREE DIGITAL EDITION!
    • WHERE TO BUY
    • SPECIAL SECTIONS
    • FREE TRIAL SUBSCRIPTION
    • VIDEO
    • ISSUE ARCHIVES
    • READER SERVICES
    • ARCHIVES
    • NEWSLETTER
    • NEWSLETTER SIGNUP
    • READER SURVEY
    • SEND US YOUR FEEDBACK
    • ADVERTISE
    • CAREERS
    • SPOT THE DIFFERENCE CONTEST

Pimento Cheese

Meal: 
Appetizers

From Chef Caitlin Brady, Vintage Twelve

 

Ingredients: 

1/2 cup pimentos or diced roasted red peppers
3 cups shredded cheddar cheese
4 ounces goat cheese
1 1/2 pounds cream cheese (softened)
1 pound smoked Gouda
1/2 onion, minced
2 tablespoons sweet pepper relish (optional)
 

Directions: 

Mix all ingredients until combined. This can be done by hand or with an electric mixer.

MORE RECIPES
Sea Captain’s Muddle
Perrone’s Grilled Black Angus Hanger Steak with Chimichurri Sauce & Fresh Salad with a Sweet White Balsamic Vinaigrette
Candy Corn Cocktail
Captain Jolly’s Clam Chowder
Pan-Seared Day Boat Scallops with Fennel Sauce and Vanilla-Scented Sweet Potato Puree
Under the Moonlight Martini
Chocolate Chiller Smoothie
Walnut Tea Cookies
Shrimp Scampi in Garlic Butter Sauce over Linguini
Pomegranate Martini
Angry Bulls Bay Clams
Triple Chocolate Mousse Cake, Crossants Bistro & Bakery
Second Wind Smoothie
Zinfandel-Braised Beef Short Ribs
Spud’s Punch
Parson’s Table She Crab Soup
Bloody Mary
Prosciutto Fig Flatbread Pizza
Mushroom Cappuccino with Walnut Parmesan Biscotti
Ruth's Chris Cranberry Mint Cocktail
  • Load more













TERMS OF USE | CONTACT US | CAREERS | ADVERTISE | SUBSCRIBE |


About Grand Strand Magazine

  • SUBSCRIBE
  • WHERE TO BUY
  • FREE TRIAL SUBSCRIPTION
  • ISSUE ARCHIVES
  • READER SERVICES
  • READER SURVEY
  • ARCHIVES
  • NEWSLETTER
  • NEWSLETTER SIGNUP
  • CONTACT US
  • ADVERTISE
  • CAREERS

Arts & Evemts

  • ARTS & EVENTS FEATURES
  • EVENT CALENDAR
  • SUBMIT YOUR EVENT

Food & Wine

  • FOOD & WINE FEATURES
  • QUICK BITES
  • RESTAURANT REVIEWS
  • DINING GUIDE
  • RECIPES

Style & Shopping

  • MOST STYLISH
  • STYLE FILE
  • STREET STYLE
  • PRODUCT PIQUES

Home & Garden

  • HOME & GARDEN FEATURES

People

  • PEOPLE FEATURES
  • ARTIST PROFILES
  • GRAND PROFILE
  • SOCIAL GRACES

Community

  • COMMUNITY FEATURES
  • BEACHCOMBER
  • HISTORY
  • GETAWAYS
  • LIFE & TIMES
  • VIEW FROM HERE
  • MYRTLE BEACH NON-PROFIT DIRECTORY
  • ADOPT A PET IN MYRTLE BEACH

Weddings

  • WEDDING FEATURES
  • GRAND STRAND WEDDINGS MAGAZINE
  • WEDDING ANNOUNCEMENTS
  • SUBMIT YOUR WEDDING ANNOUNCEMENT