Hello, long lost friends. I promise I have not given up on you. I have been moving back into our house — more, well, a lot more on that later — super busy with work, and honestly, I had lost a bit of inspiration. I believe most of us bloggers and creative types go through that once in a while, and I fell victim over the last few weeks.
However, I am back. And it feels good. Today’s recipe is a southern classic that I honestly didn’t quite appreciate until the last few years: pimento cheese. From high-brow tea parties to quick snacks for busy children to the Masters golf tournament, this simple, yet surprisingly rich and satisfying spread has cured the hunger of many southern households…all either on a cracker or between two pieces of cheap white bread.
Every southern cook has their own version, but I think this delicious treat is best with no frills. Give me good cheese, organic mayo, a jar of pimentos, and little seasoning, and I am happy. I hope you are happy with this recipe as well.
Recipe: Pimento Cheese
2 cups freshly grated sharp cheddar
2 cups freshly grated colby jack
1 cup organic mayo (sugar mucks this up)
1 drained 7 oz jar (or 2 4 oz jars) of diced pimentos
salt and pepper to taste
Directions
Grate both cheeses by hand. Throw in a bowl with the rest of the ingredients. Mix well with a spoon. Add salt and pepper to taste. Let spread sit in the fridge for an hour or so before serving on a sandwich or as an appetizer with crackers.
Enjoy!
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