Food & Drink

Tupelo Honey Café’s Pimento Cheese Recipe

Makes 2 cups

A favorite of Asheville, North Carolina, shares their recipe for this Southern staple

June 19, 2012

photo: Margaret Houston

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.

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

Ingredients

- 8 oz. shredded cheddar cheese
- 1/2 cup mayonnaise
- 1 tbsp. Dijon mustard
- 1 tbsp. stone-ground mustard
- 1 tsp. mustard powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 tbsp. minced fresh parsley
- 1/2 cup finely diced roasted red bell pepper
- Tortilla chips for serving

Preparation

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.

Recipe from Tupelo Honey Café