I now get Pimento Cheese. I didn’t understand it, but never one to judge cheese without giving it a try first, I thought it was time to give the Southern snack a chance. The cheddar is obviously the star of this dip and the mild flavor reminds me of the nightly cheese and crackers we had at home growing up.
Mixing cheese with mayo probably seems a little ridiculous, and a tad unhealthy, but you know what? I liked it.
Pimento Cheese - makes about 2 cups adapted from The Kitchn
- 12 oz cheddar cheese, shredded
- 4 oz jar of pimentos, chopped
- 1/2 cup reduced-fat mayo
- 2 tsp horseradish
- 1 tsp garlic powder
- 1 tsp ground pepper
- 1 tsp cayenne pepper
Combine all ingredients and mix well.
Chill for at least an hour.
Serve with crackers or toasted baguette slices.