Have you ever had homemade pimento cheese? If not, you haven’t lived. It’s so delicious, but simple and easy. I always have the ingredients for this quick appetizer on hand – it’s a great recipe that can be thrown together quickly for unexpected guests. Which, when you have a kegerator full of homebrew and a pool, happens fairly often in the summertime.
It’s also great in grilled cheese sandwiches, baked as a hot dip, or stuffed inside of a burger before grilling. Be careful though, there is a condition that I’ve come to call “Pimento Cheese-itis” that comes from eating close to a whole batch by yourself. Check yourself before you wreck yourself, ya’ll – and don’t let it happen to you! Keeps in the fridge for a few days, if it makes it that long.
8 oz. extra sharp cheddar, shredded
4 oz. diced pimientos
2 Tbs Greek yogurt
2 Tbs mayonnaise
1/2 tsp Worcestershire sauce
squeeze of lemon juice
salt and pepper to taste
Drain the pimientos and pat dry with a paper towel.
In a medium bowl, combine all the ingredients, and use a rubber spatula to combine. Taste and adjust seasonings to your preference. Before serving, refrigerate at least 1 hour to allow the flavors to meld.
Source: slightly adapted from Pink Parsley