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Pimento cheese horse

Pimento Cheese Horse

Serves: 8 to 10

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4 cups grated sharp white cheddar
2 cups grated Monterey Jack cheese
4 ounces cream cheese
3 roasted red bell or piquillo peppers, drained and diced
1/2 cup mayonnaise
2 tablespoons pickle juice (any type of pickle is fine)
2 tablespoons Worcestershire sauce
2 teaspoons hot sauce
Salt and freshly ground black pepper
1 caper
Assorted raw vegetables, such as celery, broccoli, bell peppers, carrots and cherry tomatoes, for decoration and serving
Crackers, for serving


In a food processor, combine the cheddar, Monterey Jack, cream cheese, peppers, mayonnaise, pickle juice, Worcestershire sauce and hot sauce. Pulse until the peppers and cheese have broken down and begin to combine into a slightly smooth, moldable mixture. Season to taste with salt and pepper. Transfer to a bowl and refrigerate until firm, at least 30 minutes.

Starting with the body first, use the cold cheese to shape the cheese into a horse. Use the photo above as an example. Press the caper into the head to serve as the eye. Use the assorted raw vegetable to build a scene around the horse. Celery and broccoli work great as grass, and red and orange vegetables can help build the sun. Serve with additional raw vegetables and crackers.

Photo: Ramona King

About the recipe

For a Kentucky Derby party, channel your inner racehorse by molding pimento cheese into the shape of this year's winner. You can use any pimento cheese recipe you'd like, but make sure to lightly puree the mixture in a food processor to make it into a moldable texture. Use raw veggies to build a scene around the horse, as you'd like.