Recipe courtesy of John D Martin
Pimiento Cheese
- Level: Easy
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 292
- Total Fat
- 30
- Saturated Fat
- 8
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 6
- Cholesterol
- 42
- Sodium
- 153
- Total: 10 min
- Prep: 10 min
Ingredients
1/2 pound sharp cheddar cheese, grated (about 3 cups loosely packed)
1/2 cup homemade blender mayonnaise, recipe follows
1/4 cup (1 small jar) sliced pimientos with their juice or 1/4 cup chopped roasted red bell peppers
1/2 small onion, grated (about 1 tablespoon)
Cayenne pepper
Blender Mayonnaise:
1/2 teaspoon dry mustard or 1 teaspoon prepared
1/4 teaspoon salt
1 large egg
1 cup peanut oil
1 tablespoon fresh lemon juice
Directions
- Mix together all the ingredients except for the cayenne. Season to taste with cayenne.
- *Pimiento cheese is a staple of picnics and lunches throughout the South. It is spread on sandwiches, used as dip, and stuffed into celery ribs.
Blender Mayonnaise:
- Put mustard, salt and egg in a blender and blend for about 20 seconds. Add the oil very slowly, in droplets, and blend until all of the oil has been bound with the egg mixture and the mayonnaise is thick and creamy. Add the lemon juice and blend briefly to incorporate.