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Pimento Cheese

Pimento Cheese

I had grand aspirations to share a recipe for super crispy baked potato chips with you all before this afternoon's Puppy Bowl (yaaaay) and tonight's Super Bowl (meh). Unfortunately my recipe development/testing has yet to yield the perfect baked potato chip. Since I also had plans to bring said chips to the Super Bowl party I'll be attending I had to think of a backup. I'll be watching with a bunch of southerners so of course I decided on super-southern pimento cheese (and off-brand Ritz crackers, thank you Whole Foods). When it comes to a classic like pimento cheese there's no need to reinvent the wheel, which is why I used a recipe by the Lee Brothers, who are brothers, well known Charleston chefs and some would say, experts on southern cuisine. Although it's definitely not healthy, this pimento cheese is quick, easy, and so delicious. 

Pimento Cheese 

Recipe (very slightly) adapted from the Lee Brothers

  • 8oz sharp cheddar, shredded (from a block, not bagged pre-shredded)
  • 1/4 cup cream cheese, softened (2oz)
  • 3 tablespoons mayonnaise 
  • Scant 1/2 cup jarred pimento, finely chopped (see note) 
  • Kosher salt
  • Freshly ground black pepper 

Spread the shredded cheddar in an even layer in a large mixing bowl. Top with cream cheese, mayonnaise, and pimento. Using a rubber spatula, mix together until evenly combined. Season to taste with salt and pepper. Transfer to a bowl or container, cover tightly and refrigerate until ready to serve. 

Note: Pimento cheese can be spread on sandwiches or served with crackers. It will keep covered in the fridge for up to 1 week. 

 

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