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
cups sharp Cheddar cheese, grated
cups Velveeta, grated
medium jar diced pimiento peppers, drained
cup Hellman's, or homemade, mayo
teaspoon Lawry's seasoned salt
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