Now this post is near and dear to my heart. I doubt you’ll find many southern families that don’t have a bowl of pimiento cheese in their fridge from time to time. It’s just one of those things we love without question or hesitation. While Darcie is a yankee-girl, we forgive her that failing because she spent some time in New Orleans, where she developed a love of pimiento cheese, among other staples. (I kid, I kid; we’ll always hold it against her.)
Darcie’s recipe is brilliant because it replaces most of the mayo that standard recipes call for (which is a completely insane amount, generally speaking) with cream cheese, so it’s a lot creamier and less greasy. The fat content still isn’t all that great, but this isn’t exactly a salad; use lowfat cream cheese if you must. I’ll look the other way, but may lift my eyebrow of judgement slightly.
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If Southerners know anything, it's how to make food that'll keep you coming back for more. Count this Pimiento Cheese as one of those foods.
- 8oz cream cheese
- 8oz cheddar cheese (freshly grated)
- 4oz jar pimiento peppers (drained, juice reserved)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon pimiento pepper juice
- 1 tablespoon chives (chopped)
- 1 teaspoon seasoned salt (such as Lowry's)
- hot sauce or cayenne pepper (to taste)
||Using an electric hand mixer, blend the cream cheese, mayonnaise, dijon, pimento juice and seasoned salt until creamy. Fold in the remaining ingredients, refrigerate and allow to sit for a few hours before serving to allow the flavors to come together. |
||Serve in hollowed out mini peppers or with crackers. Also makes a great grilled cheese sandwich or burger topping. |