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
    • 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
Clark's Seafood & Chop House Bacon-Wrapped Scallops
Cheese Biscuits
Date Balls
Johnny D’s Oatmeal Cookie Pancakes
Brandy Spice Cake
Mushroom Veloute
Apple and Butternut Squash Bisque with Apple Cider Reduction and Candied Pecans
White Chocolate Panna Cotta with Berry Compote
The Paradise Margarita
Corn Salsa
Ruth's Chris Cranberry Mint Cocktail
Second Wind Smoothie
Lobster Bisque
Southern Bouillabaisse
Bay Naturals Vegan Beyond Sausage Ragu over Spaghetti Squash
Bloody Mary
Pumpkin Pound Cake with Maple Pecan Glaze
Perrone’s Grilled Black Angus Hanger Steak with Chimichurri Sauce & Fresh Salad with a Sweet White Balsamic Vinaigrette
Pan Seared Local Hog Snapper over Cheddar Grit Cake with Succotash
Bistro 90 Pork Belly
  • Load more













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


About Grand Strand Magazine

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

Arts & Events

  • 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