Ah, my friends, it’s time to be bold! Seize the day! Embrace calories! Huh? What's up with that? Have no fear, my fellow bloggers. Read on, it’s worth it!
Several months ago, during a late night insomnia stretch, I tuned into a Food Network show called Diners, Drive Ins, and Dives. This particular episode featured a diner in the south called The Penguin that was known for, among many things, its Pimento Cheese. As soon as I saw the cheesy spread, I remembered eating it at my neighbor’s house back when I still measured under 5’ tall.According to the show and my subsequent research on the subject, Pimento Cheese is a creamy spread that is much beloved in the South. Perhaps some of you from the South can share your Pimento Cheese stories with us. I'd love to hear about them. Anyway, this stuff is amazing. Let’s be clear here; I’m not talking about that over-processed stuff shoved into jars next to the cans of aerosol cheese at the grocers. Rather, this creamy concoction is a versatile spread of yumminess. Stuff it into celery for a crunchy and creamy snack, glide it between two slices of bread for a kicked up grilled cheese, lovingly layer it on an egg omelet, spoon it onto a baked potato for a jazzy side dish, or serve it as a show stopper spread on your appetizer tray.Mmmm ... cheese coma! If you are like me, and I pray that at least one of you is, you will wince when you read the ingredient list. When I first read it, I wrinkled my nose and thought to myself ... “Who would ever put these items together and think it would be good?” Well, thank goodness someone did because I’m here to tell you that this is unbelievably tasty. I’ve served it twice now at gatherings, and it’s always devoured down to the bowl scrapings. Friends and family are forever asking for the recipe and everyone makes yummy noises when eating it. It’s a real crowd pleaser and superdy simple to make. I’m certain that it’s loaded with calories. I have no idea what its fat content measures, but at least it’s made with all natural ingredients. So, let’s get ready to clog those arteries, shall we?
8 oz brick of extra sharp cheddar cheese, grated
8 oz brick of sharp cheddar cheese, grated
8 oz brick of Mont. Jack cheese, grated (for extra zip, you can use Pepper Jack)
4 oz jar sliced or diced pimentos
1/3 teaspoon garlic powder
1/3 teaspoon onion powder (I used dried onion that I soaked in water)
½ teaspoon ground black pepper (I totally forgot to put it in this time.)
½ teaspoon green pepper sauce (I used the green tobasco. DON’T use the red)
2/3 cup generous mayo
In a large bowl, mix all of the ingredients and refrigerate for 30 minutes. That’s it! That’s all there is to it! Couple hints: Grate your own cheese and use the large holes on your grater. Also, although you start off with a ton of cheese, it really condenses down when mixed with the mayo. Oooh, it’s so good. It pairs great with fruit, too, especially grapes.Along with Spring like weather comes more opportunities for entertaining. This spread will be a sure fire hit with your guests.Here, have a little nibble? What do you think? Picture yourself with a glass of wine in one hand, and a tasty pimento cheese laden morsel in the other. Mmm ... your guests will be begging for pimento cheese, if you please! Oh, that reminds me, this is gluten free all the way, baby! YUM!