Pimento Cheese

Being the daughter of a true Southern girl, I grew up on pimento-cheese sandwiches.  Yeah, all the kids at school thought it was weird - but New Jersey just doesn't understand the impact of a good pimento cheese sandwich!  When I'm home from work sick, this is one of the comfort foods I turn to.  Mom's recipe was pretty simple - run a block of Longhorn colby and a jar of drained pimientos through the food grinder, add S/P, mayo and stir.   And since I've been on my own, I'm always willing to try a new version.   I have to admit - THIS one I found recently is really good.  So, make up a pitcher of sweet tea, grab some crackers or some decent bread, put some blues or Dixieland on in the background, and transport yourself to a simpler time.

Tupelo Honey Café’s Pimento Cheese

(Makes 2 cups)

8 oz. shredded cheddar cheese
½ cup mayonnaise
1 tbsp. Dijon mustard
1 tbsp. stone-ground mustard
1 tsp. mustard powder
¼ tsp. salt
¼ tsp. pepper
2 tbsp. minced fresh parsley
½ cup finely diced roasted red bell pepper
Tortilla chips for serving

Combine the cheese, mayonnaise, Dijon mustard, stone-ground mustard, mustard powder, salt, pepper, parsley, and roasted bell peppers in a large bowl. Transfer to a microwavable dish and microwave for about 20 seconds or until warm, or put in a baking dish in a pre-heated 350-degree oven for about 15 minutes or until heated through. Serve with tortilla chips.