Saturday, March 12, 2011

Pimento Cheese Takes Two

I just made another batch of my Pennyless Pimento Cheese, but this time I added a teaspoon of yellow mustard and a pinch of cayenne pepper. My Daddy, who stopped by today, had the idea thanks to Harper's Restaurant, to make a dip out of it. So I tried to find a similar recipe for it on line and actually found the exact recipe from Whirled Traveler that Harper's published in a Charlotte magazine. I used my recipe to make my version of the dip, but here's the original recipe for you to try!

Pimento Cheese Dip

8 oz sharp cheddar cheese grated
4 oz jar pimentos, drained and smashed
1/4 cup mayonnaise
1 tbsp spicy brown mustard
1 1/2 tsp red wine vinegar
1/8 tsp celery salt
1/8 tsp ground black pepper
pinch of garlic salt

Combine all ingredients and stir well. Heat dip for 30 second intervals until heated through, stirring in-between each heating.

New members added to make the dip.

Hey, there's my reflection! Hello there!

My Pennyless Pimento Cheese with the vinegar and mustard added.

Dip after 30 seconds in the microwave. Daddy couldn't resist!

1 comment:

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