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Peggy's Pimiento and Cheese

Kathleen and the rest of the clinnuts gave me a wonderful wedding gift of a cookbook filled with their own recipes. This Pimento and Cheese came from the West family themselves and while they didn't share the brownie recipe, I'll take what I can get. I really don't like Mayonnaise so I did slightly change the recipe by decreasing the amount from the original 1/4 cup. My dad and JT were eating it and said the only problem is that "it's gone". Make this at your next gathering and serve with celery and other vegetables (the way they do at Hundred Acres in NYC!) and it won't disappoint!

  • 8 ounces cheddar cheese (1 block, shredded)
  • 2 tablespoons diced jalapeƱos
  • 1/2 of a jar (3.5 oz) pimientos
  • 2-3 dashes of hot sauce (to taste)
  • 1 tablespoon Mayonnaise
1. Shred the block of cheddar cheese using a ninja or other food processor.
2. In a large bowl, mix all ingredients together until well combined.
3. Cover and refrigerate for 2-3 hours before serving.
4. Serve with raw vegetables.

*the original recipe is double what is listed about and would serve 6 people. This recipe serves 2-3 as appetizers. 

What's your favorite way to eat Pimiento and Cheese? 

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