Photo by Laura Murray
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.
Recipe information
Yield
Makes about 3 cups
Ingredients
1½ cups (packed) finely grated extra-sharp yellow cheddar (about 6 ounces)
1½ cups finely grated extra-sharp white cheddar (about 6 ounces)
1 cup mayonnaise
¼ cup diced drained pimiento peppers from a jar, roasted red peppers, or piquillo peppers (about 2½ ounces)
¼ teaspoon cayenne pepper
Kosher salt, freshly ground pepper
Celery sticks, crackers, or sliced white bread (for serving)
Preparation
Step 1
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.
Step 2
Serve pimiento cheese with celery sticks and crackers, or, if desired, spread between 2 slices of white bread and cut diagonally to make 4 sandwich triangles.
Nutrition Per Serving
One serving (about 2 tablespoons) contains the following: Calories (kcal) 124.2 %Calories from Fat 86.8 Fat (g) 12.0 Saturated Fat (g) 3.7 Cholesterol (mg) 17.9 Carbohydrates (g) 0.1 Dietary Fiber (g) 0.0 Total Sugars (g) 0.1 Net Carbs (g) 0.1 Protein (g) 3.3
Nutritional analysis provided by Bon Appétit
