Wednesday, October 12, 2011

Pimento Cheese Recipe

Photo Kendra Bailey Morris
I know, I know. More pimento cheese...but I can't help it. Pimento cheese is just so darn tasty and it's so easy to make your own instead of shelling out $5 or $6 bucks for a container of that heavily mayonnaised stuff at the store.

There's no doubt that many cooks have placed their own unique spin on this classic combination of cheese, mayo and pimentos, but I am still a go-with-the-classics kinda gal. Over the years, I've tweaked this recipe over and over, and what I've found is that using as little mayo as possible while bumping up the flavor with pimento juice (along with the chopped pimentos) really makes a difference. This, and the addition of a generous pinch of cayenne pepper and freshly ground black pepper is all you need to elevate this spread to something swoon worthy.
Photo Kendra Bailey Morris
For more on tricks and tips to making pimento cheese along with my family's recipe, check out my original post on Food Republic, and while we're at it, how do you like to make your pimento cheese? What's your secret to making this spread swoon-worthy?
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