With summertime picnics, cookouts, and family gatherings in full swing, we like to have a few no-cook appetizers on hand for easy entertaining. For an upgrade to the potluck-favorite pimiento cheese dip, we highly recommend this spicy iteration by Omar Tate and Cybille St. Aude-Tate, chef-owners of Honeysuckle Provisions in Philadelphia.
What Is Pikliz?
This Haitian spicy pickled condiment is made with shredded cabbage, carrots, Scotch bonnet peppers, and spices immersed in vinegar. The result is a salty, spicy pickle that helps cut the complexity and richness of fried street foods. You can find it sold commercially at larger grocers, but we include our signature recipe to make your own at home.
How to Make Pikliz Pimiento Cheese
Our recipe testers couldn't stop eating this spicy dip. Here's how to make pikliz pimiento cheese at home.
- Prep the Pikliz: Gather the veggies, spices, and vinegar. Place in a jar and refrigerate at least 24 hours in advance to allow the vinegar time to work its magic on the ingredients.
- Set Out the Cream Cheese: It needs to be at room temperature to mix with the other ingredients. Allow it to sit on the counter for about 30 minutes.
- Make the Dressing: Use a large glass measuring cup that will fit an immersion blender. You'll be blending the dressing ingredients together until it's a thick, smooth texture that resembles a loose mayonnaise.
- Make the Pimiento Cheese Dip: Combine the pikliz, cream cheese, and dressing. Cover and refrigerate until ready to eat.
Ingredients
Pikliz Pimiento Cheese
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3 cups Pikliz, well drained and chopped (recipe follows)
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2 egg yolks
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1 Tbsp. chopped garlic (3 to 4 cloves)
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2 tbsp dijon mustard
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2 1/2 tsp worcestershire sauce
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2 tsp creole seasoning
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1 1/2 tsp agave nectar
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3/4 tsp salt
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1/2 tsp ground black pepper
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3/4 cup canola oil
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2 tbsp bottled hot pepper sauce, such as Lillie's of Charleston Low Country Loco Hot Sauce
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Ice water, as needed
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10 oz extra-sharp yellow cheddar cheese shredded
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6 oz cream cheese, cut into cubes (at room temperature)
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Creole seasoning
Pikliz
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2 cups shredded cabbage
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1 medium carrot, grated
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1 large white onion, thinly sliced
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4 Scotch bonnet peppers, finely chopped
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5 whole black peppercorns
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3 whole allspice
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1 1/2 tsp kosher salt
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3 cups white vinegar
Directions
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For dressing, in a 2-cup glass measuring cup combine egg yolks, garlic, mustard, Worcestershire sauce, Creole seasoning, agave, salt, and pepper. Combine with an immersion blender until well mixed. Slowly stream in oil. Alternate with hot sauce when the mixture becomes thick. Continue this process until all of the oil is incorporated. Thin with only as much ice water as needed to incorporate all of the oil (1 to 2 Tbsp.) The texture of the finished dressing should be thick, like mayonnaise (but not as thick as purchased mayo).
Test Kitchen Tip: Since dressing is not cooked, we recommend using an egg yolk from a pasteurized-in-shell egg for this recipe.
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In a large mixing bowl, combine dressing, Pikliz, cheddar, and cream cheese. Mix until thoroughly combined. Garnish with a dash of Creole seasoning. Serve chilled with crackers, celery, or other favorite dippers. Store covered in the refrigerator and consume within 4 days.
Pikliz
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Combine ingredients in a 2-qt. jar or large container. Cover tightly with lid. Chill at least 24 hours before using. Lightly shake every so often to make sure everything is fully incorporated.
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To use, drain liquid. Remove any whole peppercorns and allspice from the drained Pikliz. Store in the refrigerator up to 1 month.
