Pimento Cheese Fondue

Pimento Cheese Fondue
Staff Writer
Pimento Cheese Fondue


The Pimento Cheese Fondue is one of those great crowd-pleasers, and it’s perfect for a tailgate because it feeds a lot of people. Plus, you can dip anything in it — cracklins’, crackers, or even king cake! At SoBou, guests like to dip their french fries in it.



4 ounces shdredded Cheddar, halved
3 ounces grated Gruyère
2 ounces grated Parmesan
1 1/2 quart heavy cream
4 ounces piquillo or roasted peppers
4 ounces pickled okra
4 ounces unsalted butter
2 shallots, diced
1 yellow onion, diced
1/2 teaspoon cayenne
1 teaspoon paprika
Salt and pepper, to taste

In a large sauce pot, saute the shallots and onions in butter until translucent. Add in flour and cook for 6 minutes over medium to low heat, constantly stirring to ensure that the mixture doesn't burn.

Add heavy cream and bring to a simmer; continue simmering until liquid is reduced by 25 percent.

Fold in the remaining ingredients and simmer for 15-25 minutes, or until all the cheese is melted.

Season fondue with cayenne, paprika, salt, and pepper. Transfer the cheese sauce to a food processor or blender and blend until smooth. Serve in suitable bowl with crackers, chips, or your favorite snack.

Pimento Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Pimento Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.