Cheese Fondue with Pimento Peppers
Votes: 4
Time: 15 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This fondue is made with a blend of cheddar and cream cheese, mayonnaise, and heavy cream. The sauce is smooth and creamy, while pimento peppers, pickle relish, and a touch of hot sauce add a vibrant flavor with tart, sweet, and spicy notes. Buy a block of cheese to make the fondue and grate it yourself. This is better than pre-shredded cheese in a bag: both the flavor and consistency of the sauce will be more consistent. Serve the cheese sauce with fresh vegetables and crackers for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 piece (220 g) sharp cheddar, grated
- 1 package (220 g) cream cheese, diced
- 1/4 cup mayonnaise
- 1/4 cup heavy cream
- 1/4 cup pimento peppers, chopped
- 2 tbsp relish
- 1 tsp onion powder
- 0.5 tsp garlic salt
- A few drops of hot sauce, optional
- Crackers, vegetables and toast, for serving
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Recipes with similar ingredients: cheddar cheese, cream cheese, mayonnaise, cream, pimento pepper, onion powder, garlic salt, pickled cucumber
Cooking the dish according to the recipe:
- In a medium saucepan, combine the cheddar, cream cheese, mayonnaise, and heavy cream and heat over medium-low heat. Stir until the cheese melts, about 4 minutes.
- Add pimento, relish, onion powder, garlic salt, hot sauce, if using, and a pinch of black pepper. Transfer to a serving dish and serve with crackers or other dipping sauce.
Author of the recipe - Katie Lee is an American food writer and television food critic.
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