Known as the "caviar of the South," this pimiento cheese recipe can be used as a dip for a party, or spread it on a sandwich for the ultimate grilled cheese.
Dovetailing Tip: I served this with sides of fresh cut vegetables: zucchini and carrot sticks, celery ribs, and bell pepper strips as my vegetable side.
Dovetailing Tip: Double the recipe for this dip. With the leftovers, make Grilled Cheese Sandwiches with it for Meal 4.
|1 1/2 cups||(packed) finely grated yellow extra- sharp cheddar cheese (about 6 ounces)|
|1 1/2 cups||finely grated white extra- sharp cheddar cheese (about 6 ounces)|
|1/4 cup||diced drained pimiento peppers from a jar, roasted red peppers, or piquillo peppers (about 2 1/2 ounces)|
|1/4 teaspoon||cayenne pepper|
|kosher salt, freshly ground pepper|
|stick||celery , ritz crackers, or sliced white bread (for serving)|
Using a fork, mash cheeses, mayonnaise, peppers, and cayenne in a medium bowl until well blended. Season with salt and pepper. Cover and chill until cold, at least 2 hours and up to 3 days.
Serve pimiento cheese with celery sticks and Ritz crackers, or, if desired, spread between 2 slices of white bread and cut diagonally to make 4 sandwich triangles.