Makes 1 quart
5 ounces cream cheese
8 ounces Velveeta
¼ cup crumbled blue cheese
2 tablespoons Texas Pete hot sauce
1 teaspoon Worcestershire
Pinch smoked paprika
Pinch garlic powder
1 teaspoon dijon mustard
1½ cups shredded sharp cheddar, divided (Coleman prefers a sharp Vermont white cheddar)
¼ cup light beer (Coleman uses Miller High Life)
¾ cup canned piquillo peppers, diced
1 teaspoon Calabrian chiles, minced
Salt to taste
Chopped smoked pecans for coating cheese ball
Crackers for serving (Coleman prefers Triscuits)
1. In a food processor, combine cream cheese, Velveeta, blue cheese, hot sauce, worcestershire, paprika, garlic powder, mustard, and ¾ cup shredded cheddar and process until mixture is smooth. While food processor is running, stream in beer.
2. Transfer mixture to a large bowl and fold in remaining shredded cheddar, piquillo peppers, and minced chiles. Season with salt to taste, cover, and refrigerate overnight.
3. The next day, scoop pimento cheese into a ball and coat with chopped pecans. Serve with crackers.
- From Chris Coleman, Old Town Kitchen & Cocktails, Rock Hill, South Carolina