Happy Independence Day! One of my fondest Independence Day memories is a trip to Pawley’s Island with two of my girlfriends a few years back. It was the weekend the bartender got fired for giving us too many free drinks. Wonderful beach time, fun shopping and frat boys asked us what year we’d graduate from college (thank you SPF for keeping us looking fine and young).
It was the weekend I was introduced to pimento cheese. I’d eat a sandwich for lunch, one for snack and maybe one for dinner. I was totes hooked! Later that year I discovered I was lactarded and the worst thing for any lactose intolerant person or people in their vicinity 😉 is soft cheese. Sayonara pimento cheese. 🙁
Untillllll I found a recipe in Rachael Ray magazine the other day that didn’t use any cream cheese at all. Hey hey, fancy that!! It asked for cheddar cubes, which I can easily get lactose free (thank you Cabot’s Cheese!!!) I added some jalapeños for good measure and always have some pickles as a side.
Pimento Cheese
● 3/4 of a block of cheddar, cubed
● 1/2 a glass of pimentos, drained & chopped (ca 4oz)
● 3 heaping table spoons of mayo
● ca 10 jalapeño slices, chopped (optional)
Throw cheddar into food processor and process until somewhat of a paste. Add rest of ingredients and pulse until everything is mixed well.
I like mine best on fresh bread but it should be awesome on burgers, too. Guten Appetit y’all!
1 Comment
Mmh. Love. Need to try!