If you’re southern, you know and love pimiento cheese. It’s delicious and absurdly easy to make, as you can see by the fact that there’s literally only one step in the directions. A is desperate to prove to yall he’s a better cook than me, so I left him alone in the kitchen today to whip up this dish. He even styled it himself, and ordered me around with my camera. He topped it off with fresh tomato from the local farmer’s market, sliced Anaheim peppers from the garden, and toasted ciabatta bread. You can do the same, or put it on a sandwich, cracker, or just eat it by the spoonful.
3 cups shredded sharp white cheddar cheese
1 and 1/2 tablespoon anaheim or jalapeno (fresh or pickled)
1 and 1/2 tablespoon canned pimiento peppers, drained (save liquid)
1 tablespoon of liquid from pimiento pepper jar
1/3 cup mayonnaise
Salt and pepper to taste
1. Throw everything in a bowl and mix it up. Indulge.