Pimiento cheese and an apple

By Kayb
September 26, 2010
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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
  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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