Often called the pâté of the South, pimento cheese has as many variations as there are home cooks in the region. Many recipes are very specific when it comes to ingredients: one may require Duke’s mayonnaise; another may demand only oven-roasted red bell peppers. One of our favorite Southern chefs spikes his pimento cheese with a touch of bourbon. Our PC is different because we serve it warm and with our homemade tortilla chips. Call it what you wish. We call it yummy.
From Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen by Elizabeth Sims with Chef Brian Sonoskus/Andrews McMeel Publishing
|8 ounces cheddar cheese, shredded||1/4 teaspoon sea salt|
|1/2 cup mayonnaise||1/4 teaspoon freshly ground black pepper|
|1 tablespoon Dijon mustard||2 tablespoons minced fresh parsley|
|1 tablespoon stone-ground mustard||1/2 cup finely diced roasted red bell pepper|
|1 teaspoon mustard powder||Tortilla chips, for serving|
Combine the cheese, mayonnaise, Dijon mustard, stone-ground mustard, mustard powder, salt, pepper, parsley, and roasted bell peppers in a large bowl. Transfer to a microwavable dish and microwave for about 20 seconds, or until hot. Or put in a baking dish in a preheated 350F oven for about 15 minutes, or until heated through. Serve with the tortilla chips.
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