|pimento cheese and crackers, garnished with celery leaves and a dash of cayenne|
I will kick off this post with this: I used to HATE Pimento Cheese. Give me PB&J, Turkey and Swiss, but keep the "orange stuff" out of my sight. It was basically lunch punishment. However, with the revival in southern "gourmet" comfort food over the last several years (and a little maturity in the taste buds), I've experienced pimento cheese that is a long way away from those lunchbox nightmares. Now, I love the spice, the heat, the creamy texture. With anything, I think it starts with really good ingredients. I like mine to be spicy, and full of flavor. I also love that you can make it in one bowl, with just a few ingredients, and serve it so many different ways. Pimento Cheese isn't JUST for sandwiches, people! You can do a sandwich on some delicious sturdy bread (grilled or cold) - delicious. Top a baked potato, Serve with spiced pecans and crackers on its own. Use as a dip with crudites (I love celery with pimento cheese). Roll small teaspoons in chopped nuts for a perfect holiday canape. Here's how I make mine. Check the calorie counting at the door, because this isn't going to fit in your fitness plan. Read all about it after the jump!