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. Print Pimento Cheese 8 oz. extra sharp cheddar, shredded 4 oz. diced pimientos 3 Tbsp Greek yogurt 2 Tbsp mayonnaise 1/2 tsp hot sauce or Worcestershire sauce 1/2 tsp paprika salt and black pepper Drain pimentos well. In a medium bowl, combine all the ingredients. Taste and adjust seasonings to your preference. Before serving, refrigerate at least 30 minutes to allow the flavors to meld. Will keep in an airtight container for up to 3 days. Source: adapted from Pink Parsley
