Pimento Cheese


Pimento Cheese

From Britt Cloud, via Tasting Table

Sixth annual wine & cheese party = Great success! We counted 26 wine corks among the wreckage the next morning, and considering our classy friends are quite fond of screw top wines, the total count was easily over 30 bottles. Certain things like our infamous chipped beef ball/MSG ball and a fabulous knockoff Chili’s queso were a big hit as usual, but the real standout was this humble pimento cheese.

We had never even heard of pimento cheese, but I saw the recipe in an email from Tasting Table a few months ago and ear marked it for wine and cheese. When it was time to buy ingredients for the party I read the recipe more closely and was admittedly skeptical. Shredded cheese and mayo, served at room temperature? Um, YEAH. It’s amazing. Lemony fresh at first, spicy in the end, and has shockingly great texture despite the bizarre main ingredients. Unfortunately what it doesn’t do is photograph well. (Being 3 glasses of wine deep when I took the picture probably didn’t help either…). But ignore the fact that it doesn’t look or sound good, and go make it! We’re already plotting excuses to whip up another batch.

Some of our lovely party guests.
And yes, we drink wine out of red solo cups. ¬†We’re classy like that.

Ingredients

  • 1/4 cup jarred pimento peppers, finely chopped (look near the olives)
  • 2 cups sharp cheddar, shredded
  • 1/2 cup white cheddar, shredded
  • 3/4 tsp cayenne pepper
  • 1 cup mayonnaise
  • juice of half a lemon
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • crackers, for serving

Preparation

  1. In a medium bowl, combine all ingredients. Adjust seasonings to taste.
  2. Serve at room temperature.

Serves about 3 cups of dip.

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