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| Pimento Cheese Dip |
I mentioned back in an August Odds & Ends post that I'd fallen in love with pimento cheese after our summer vacation to Charleston. It was only a matter of time before I made my own, which became part of our appetizer spread on Thanksgiving. Some people eat a big Thanksgiving meal around lunchtime, but in our family we enjoy appetizers in the afternoon before sitting down to a feast for dinner. I planned the appetizer spread this year and couldn't resist throwing this into the mix in an ode to one of my favorite food discoveries of the year!
The instructions for this recipe couldn't be simpler--toss everything in a food processor and combine. I didn't have access to a food processor when making this, but a blender worked in a pinch. My only complaint was that the cheddar and pimentos got a little too blended. I prefer a chunkier pimento dip, but this could easily be controlled with a food processor, or you could skip the electronics all together and put a little arm muscle into it! My only recommendation is to add the Tabasco to taste. I got a little overzealous with my pour and felt the hot sauce overpowered the cheese flavor.
This is great served with crackers, but would also be good with crudités, pita bread, or as a sandwich spread!
One Year Ago: Nutty No Bake Energy Bars and Taco Chili
Two Years Ago: Wilted Greens and Roasted Sweet Potato Winter Salad and Texas Sheet Cake
Three Years Ago: Butternut Squash and Caramelized Onion Galette and Cranberry, Pistachio, and Ginger Blondie Cake
Four Years Ago: Ten Minute Tomato Soup and Zucchini Banana Bread
Pimento Cheese and Crackers
from Martha Stewart
Ingredients:
-12 oz whipped cream cheese
-4 oz cheddar cheese, grated (1 1/2 cups)
-2 jars (2 oz each) pimentos, drained
-1/8 to 1/4 tsp Tabasco sauce
-coarse salt & freshly ground pepper
-crackers, for serving
Directions:
1. Process cream cheese, cheddar, pimentos, and Tabasco in a food processor until coarsely pureed. Transfer to a bowl. Season with salt & pepper and serve with crackers.
