For the Love of Pimiento Cheese

The other day, someone asked me if I had a recipe for pimiento cheese. Do I have a recipe for a pimiento cheese? Boy, have you come to the right place! I consider myself a bit of a pimiento cheese fancier, and make a particular effort to try every recipe that crosses my path. To make it easy on those of you who feel the same, I am featuring all of the recipes that I have accumulated, to date, in this blog post. Click on the name beneath the photo to go to the recipe. Try as few or as many as you like, and let me know what you think. To have the most flavorful pimiento cheese, be sure to ditch those little jars of insipid pimientos and use Melissa’s Fire Roasted Sweet Red Bell Peppers instead. Delish!

Baked Pimiento Cheese Dip

Buffalo Pimiento Cheese

Zesty Pimiento Cheese with Ham

Tupelo Honey Café’s Pimento Cheese

Lee Brothers Pimiento Cheese

 

This post is linked to:

Full Plate Thursday

Thursday Favorite Things
Feathered Nest Friday
Funtastic Friday
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Pink Saturday
Snickerdoodle Create Bake & Create

Grace at Home

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The Lee Brothers’ Pimiento Cheese

When I was in grade school, the cafeteria ladies used to serve something called Cheese Salad. It was some sort of cheesy comestible served between two pieces of white bread; I loved it. When I would come home and try to explain to my mother what this was, she did not know what I was talking about (this was not usual). As I got older, I learned that it was really pimiento cheese, and thus my lifetime love affair began. As a consequence of my love, I am determined to try absolutely every recipe that crosses my path. This one is from cookbook authors Matt and Ted Lee, known as the Lee Brothers. I’d like to say that it is my favorite variety of pimiento cheese thus far, but truth be told, every bowl of pimiento cheese is my favorite. And, in the interest of full disclosure, I took liberties with this recipe. All I had on hand by way of cheddar was an 8-ounce block of smoked cheddar, so I used it. Oh, mama! Is this ever good. So, follow their recipe, or change things up a bit and do what I did, then you can spread it on crackers, use it as a dip for crudités, or enjoy it as I did back in the day, slathered between two pieces of white bread. Me? I really don’t need any vehicle to move pimiento cheese into my mouth. All I need is a spoon.

The Lee Brothers’ Pimiento Cheese

8 ounces extra-sharp cheddar cheese, grated

¼ cup cream cheese (2 ounces), softened, diced

Scant 1/2 cup Melissa’s Fire Roasted Sweet Red Bell Peppers (from a 7-ounce jar), finely diced

3 tablespoons Duke’s mayonnaise

½ teaspoon dried red chile flakes
Salt and freshly ground black

In a large mixing bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, peppers, mayonnaise, and chile flakes over the cheddar cheese. Using a spatula, mix the pimiento cheese until it is smooth and spreadable, about 1 1/2 minutes.

Transfer the pimiento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator. Pimiento cheese keeps in the refrigerator for 1 week.

PRINT RECIPE

Another favorite pimiento cheese is Tupelo Honey Café’s Pimento Cheese. Try it!

For more tasty southern recipes from the Lee Brothers, I recommend this cookbook:

This post is linked to:

Cooking & Crafting with J&J

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Busy Mondays

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Inspire Me Tuesday

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