As summer picnics, barbecues, and family gatherings get in the air, you’ll want to have a few no-cook appetizers on hand for easy enjoyment. To elevate the potluck favorite, pimiento cheese dip, we highly recommend this spicy version by chef-owners Omar Tate and Sybil St. Ord Tate of Honeysuckle Provisions in Philadelphia.
What is Pikliz?
Haitian spicy pickles Made with shredded cabbage, carrots, Scotch bonnet peppers, and spices in vinegar, the resulting salty, spicy pickle balances the complexity and richness of deep-fried street food. It’s available at most big box grocery stores, but we’ve got a custom recipe for you to make it at home.
How to make Picris Pimiento Cheese
Our recipe testers couldn’t stop eating this spicy dip. Here’s how to make Picri’s Pimiento Cheese at home.
- Prepare the picliz: Gather your vegetables, spices and vinegar. Place in a jar and place in the fridge for at least 24 hours to allow the vinegar time to work its magic on the ingredients.
- Prepare the cream cheese: It needs to come to room temperature before you can mix it with the other ingredients, so leave it on the counter for about 30 minutes.
- Make the dressing: Using a large glass measuring cup that will fit your hand blender, combine the dressing ingredients and blend until you get a thick, smooth texture similar to loose mayonnaise.
- Make the pimiento cheese dip: Mix together the pickles, cream cheese and dressing. Cover and refrigerate until ready to serve.
