Apple

Pimiento cheese and an apple

by:
September 26, 2010
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
Ingredients
  • 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
In This Recipe
Directions
  1. 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.
  2. Spread a dollop of pimiento cheese atop a cracker, and top with a thin slice of Granny Smith. Eat. Repeat.
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Review
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!