I made this week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie over a month ago now but it was so good I can still taste it!
Pimento Cheese isn’t something I was familiar with so I was a bit curious making it – I mean, cheese, pimentos, mayonnaise, cayenne pepper… blitzed in a food processor to make a cheese spread. Uh, ok? An interesting concept. Sometimes referred to as the “caviar of the south”, it’s not something I had ever eaten, let alone made before …
I made a half batch because I wasn’t sure if we would like it or not – for just 1 cup’s worth, but I needn’t have worried. I served this with small crackers as a snack and in Neil’s lunch and then used up the rest in my own lunches – spread on toasted English muffins topped with thick slices of summer tomatoes. SO GOOD. For me this is more a spread than a dip and, as Dorie says, the flavour does improve after some time in the fridge.
I really enjoyed this and would make it again with some leftover cheese (and because I have leftover pimentos in the fridge, this might be my back-to-school sandwich filling of choice!
Get the recipe for Dorie Greenspan’s Pimento Cheese on page 24 of Everyday Dorie.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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I am with you Mardi…never had it or made it and wasn’t sure what to expect but we all loved it. I agree…more of a spread but totally good on crackers!
Sounds like you got a lot of meals out of this one. I was not aware of this southern dish either.
Pimento Cheese is soooooo southern. Until I went to Florida State, I never had a clue. But it was always the cheap appetizer or snack or dip of choice for the money-strapped college students and it quickly morphed into the ‘caviar’ nickname. Glad you and Neil liked it.
My husband enjoys putting the pimento cheese on crackers as a spread. It’s true that it serves like a spread than a dip.