Most recently, a fellow blogger of mine, Beaux with Holy Poached Egg, has been discussing the pros and cons (mostly cons in his opinion) of a good ol’ Southern staple…the Pimento Cheese. I have always loved Pimento Cheese, as Beaux doesn’t seem to prefer it very much. But, that’s ok. We all have our different tastes, and that’s what’s so beautiful about living in the South…you can find most anything you want.
I decided to experiment with my own Pimento Cheese recipe. Basically, it is shredded cheese, pimentos, a little mayonnaise, and a little mustard (salt and pepper to taste of course). Fairly simple, eh? My Mom made this amazing Pimento Cheese one time with pecans and olives in it. Oh so wonderful! This inspired me to do something different with mine today. It goes as follows:
Yum Yum Pimento Cheese
- 1/2 bell pepper, chopped and seeded
- 1 bag of shredded cheddar cheese (yes, I know is very sinful, but I am short on Tillamook cheese, and had the bag readily available)
- 3 tablespoons of pimentos (I used from the jar this time)
- 1 tablespoon of horseradish
- 3 tablespoons of finely chopped pecans
- 1 tablespoon of finely chopped garlic clove
- mayonnaise and mustard
Combine all ingredients in a bowl and stir your little heart out. Use the amount of mayonnaise it takes to give a nice consistency as in the picture below. I don’t use that much, as I don’t like that creamy, gloppy texture. I like to taste the cheese. Then add just enough mustard to taste to add a nice zing. Serve on bread of choice. I usually say white bread, but I had it on whole grain today, which was quite tasty. I recommend toasting the bread, whichever bread type you use.