Pimento cheese? My answer was always a sour face and a blah! Mama drowned hers in mayo with no kick—what’s to like? But when I was the mama, I made some changes to that dreaded PC, but my kids still didn’t like it. I think it’s just a kid-thingy, don’t you?
Warning you folks, this ain’t your mama’s pimento cheese! And wait ‘til you see what we do with the left-overs, if there are any.
Might want to make a double batch just to be sure.
Photo by DiAne Gates
1 8-ounce package of shredded, sharp cheddar cheese
1 small jar of stuffed Spanish olives drained and chopped
1 small jar of pimentos drained and chopped
2/3 cup of walnuts chopped
Two quick shakes of red pepper flakes
½ teaspoon salt and pepper
½ to 2/3 cup of mayonnaise
Blend all ingredients and refrigerate. Great for a salad trio or a good old fashion pimento cheese sandwich with a tingle to your taste buds. For those of you who have a little “foodie” in your gene pool, add 2/3 cup of Jack Cheese or Parmesan Cheese, grated, of course. Yummy~
Next time: Fixin’s with the left-overs!