Friday, November 30, 2012

tgif.. and a simple but great appetizer.. pimento cheese


i think i mentioned that we had a "chili" party the other night.. i served my chili.. i made tater tots, flour tortillas and had tons of toppings.. i also served pâté with spicy cranberry relish and mini sweet gherkins.. and this pimento cheese.. i heart pimento cheese.. one version i like to make is posted here.. but this recipe is a little different because i actually hadn't "planned" on making it before hand so i had to use what i had on hand.. and i have to say i really like this version too.. i grew up on pimento cheese.. it's a south thang.. my grandma aka mommabell was born in gonzales, texas and she would make pimento cheese on rye bread for my lunch all the time.. i didn't think anyone else knew about it..i thought my grandma invented it and it was our own little secret.. then one day, a few years back, i was in the grocery store and i bumped into a friend.. well we got to chatting and i mentioned i was making pimento cheese and she asked why didn't i just buy the jar stuff.. jar stuff?? what in the tarnation are you talking about.. so she took me to the cracker and chip ilse and sure enough there is jarred pimento cheese.. who'da thunk it.. well let me be the first to tell ya.. that jarred stuff aint pimento cheese..not sure what it is but it's not my grandma's pimento cheese.. and actually this recipe isn't either ha.. but it's close.. i jazzed it up a bit!! and i can't wait to make a grilled pimento cheese sandwich or maybe slather it on a burger.. jake added it to his chili.. you can do so many things with it.. it's that good..


pimento cheese

prep time: 5 minutes
servings: about 2-3 cups

ingredients:

3 cups shredded sharp cheddar cheese
1 cup shredded pepper jack cheese
1/2 cup mayo (if you think it needs more add a little bit at a time)
1/2 cup greek non fat yogurt
1 jar of pimentos (with some of its juice) i didn't have pimentos but i did have a jar of roasted sweet red peppers, which is basically the same thing so i chopped up one of the peppers from the jar and added a tsp of juice from the jar
1 red chili pepper, seeded and chopped fine ( i used what i had in the garden i can't remember the type of pepper but a jalapeno would do also)
pepper

combine everything until well incorporated.. cover and put in the fridge for about an hour before serving.. what doesn't get used put in an airtight container and it will keep for about a week.. i like to serve it with crackers and ruffles.. because ruffles have ridges.. and i like ridges.. (ruffles are amazing dipped in hunts snack pack chocolate pudding.. in case you were wondering..)

enjoy and get cook'n

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