Pimiento Cheese

Serves: 3

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.

Yield: Makes about 3 cups
Prep Time:
Cook Time:
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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 cup mayonnaise
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.

Source: bonappetit.com

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