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Author Notes: I see there's already one pimiento cheese recipe up, but I suspect there are as many of those as there are cooks who make it. Here's mine, a sizeable dish of which, with a box of crackers and a bag of Granny Smith apples, will keep me in lunches at work for a week. (I know many of you will cringe at the mention of Velveeta. Despite its horrid chemical make-up, I keep it on hand at all times for pimiento cheese and for mac and cheese. It's how I learned to love them both, and I can't make the switch.) —Kayb
Serves lunch for a week or more
- 1 1/2 cups sharp Cheddar cheese, grated
- 1 1/2 cups Velveeta, grated
- 1 medium jar diced pimiento peppers, drained
- 2/3 cup Hellman's, or homemade, mayo
- 1/2 teaspoon Lawry's seasoned salt
- 1 teaspoon sugar
- 1/4 teaspoon cayenne pepper, or more, to your taste
- Toss grated cheeses together in a large bowl. Add pimientos, mayo and seasonings, and toss to combine. Store in airtight container for several hours in fridge for flavors to develop. Note: the cayenne will assert itself more as the flavors blend.
- Spread a dollop of pimiento cheese atop a cracker, and top with a thin slice of Granny Smith. Eat. Repeat.
- This recipe was entered in the contest for Your Best Brown Bag Lunch
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