This dressing is incredibly delicious and puts Ranch dressing to complete and total shame. I made this up for a dinner party recently when I was craving pimiento cheese but wanted to produce something that was more of a sauce or dip than cheese spread. With the addition of a bit of milk kefir to a pimiento recipe this dressing came to life! While there are a lot of ingredients listed below, none are too obscure and this dressing is simple to make – just blend in a food processor until smooth for about one minute.
Pimiento chiles are mild and often come in small cans in the canned vegetable section of the store. You can substitute a fresh red bell pepper, a teaspoon of Sriracha, or any pickled, frozen, or fresh homegrown fleshy chiles like jalapenos, gambo, or aji chiles – just be aware these might raise the heat level! Use this dressing on falafel, salads (falafel salad pictured here), sandwiches, and fries – it’s hard to resist.
- 8 oz mayonnaise (homemade or Duke’s)
- 6 oz grated cheddar
- 2-4 oz pimiento chiles
- 1/4 tsp smoked paprika
- 1 whole preserved lemon (optional)
- 4 oz cup milk kefir
- 2 cloves peeled garlic
- 1/4 tsp garlic powder
- juice of one lemon
- 1/4 tsp salt + more to taste
- 1/4 tsp dried mustard
Combine all of the ingredients in a food processor and blend together until smooth. The dressing should be creamy but a good consistency for pouring and dressing salads. If it is too thick add a little more kefir until it is to your liking. Add salt and apple cider vinegar to taste if necessary. Move to a sealed container or squeeze bottle with a cap; keeps 3 weeks or more in the refrigerator.