Tupelo Honey Café’s Pimento Cheese Recipe

Since Asheville’s Tupelo Honey Café first opened its doors in 2000, its house-made pimento cheese has earned a loyal local following. So it seemed only natural for Tupelo to spread the pimento love outside the café. Newly launched, its Pimento Cheese of the Month Club does just that by sending subscribers an edible care package from the Blue Ridge Mountains every other month for a year. Click to read the full newsletter.

Can’t wait for your first shipment? Try their house recipe at home.

Tupelo Honey Café’s Pimento Cheese
(Makes 2 cups)

8 oz. shredded cheddar cheese
½ cup mayonnaise
1 tbsp. Dijon mustard
1 tbsp. stone-ground mustard
1 tsp. mustard powder
¼ tsp. salt
¼ tsp. pepper
2 tbsp. minced fresh parsley
½ cup finely diced roasted red bell pepper
Tortilla chips for serving
 
Combine the cheese, mayonnaise, Dijon mustard, stone-ground mustard, mustard powder, salt, pepper, parsley, and roasted bell peppers in a large bowl. Transfer to a microwavable dish and microwave for about 20 seconds or until warm, or put in a baking dish in a pre-heated 350-degree oven for about 15 minutes or until heated through. Serve with tortilla chips.