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The combination of cheddar cheese, mayonnaise, and jarred pimentos might sound strange … until you try it. It’s dangerously addicting, especially on Ritz crackers.
Inspired by the pimento cheese I had at a restaurant in Chattanooga last year, I now make my version with fresh roasted peppers and a jalapeno. The jalapeno gives it the perfect amount of spicy kick to balance out the sweet peppers and sharp cheese.
Roast the red bell peppers and jalapeno over flame on a gas stove or under a hot broiler until the skins are blackened. Transfer to a tightly sealed bowl or bag and let steam for 15 minutes (this will loosen the skin and make them easier to peel). Peel the peppers and remove the seeds. Finely chop and set aside.
Grate the cheeses into a large bowl. Stir in the peppers, salt, pepper, and mayonnaise. Mash it with a fork until it gets to a spreadable consistency.
Chill for at least 2 hours. Serve with Ritz crackers and celery sticks.
Loosely adapted from Epicurious.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!