I have not been a huge pimento cheese fan, maybe because I really hadn’t eaten it much growing up in the Midwest. When we were visiting St. Simon’s Island for my best friend’s wedding last September we stopped in at the Boulevard Cafe for lunch. I ordered their grilled cheese made with homemade pimento cheese topped with bacon and it was ah-mazing! So good that I had it two more days and would have had it everyday but they were closed on Sunday. I was inspired from my amazing sandwich to try and make pimento cheese and didn’t realize how easy it was. Recently on a business trip I was in Richmond, Virginia and ate at Pasture for a pre-birthday dinner and started with their homemade pimento cheese with Ritz crackers. Their pimento cheese was excellent also and made me crave some more of this homemade goodness! Make sure you shred your own cheese – it tastes so much better because it is fresh.
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1-pound sharp cheddar cheese, shredded (do not buy pre-shredded cheese)
¾ cup mayonnaise
1 teaspoon minced garlic
4 ounces diced pimentos, drained with 1 tablespoon of liquid reserved
⅛ teaspoon onion powder
Mix all the ingredients together and enjoy! You can eat it on crackers, make grilled cheese, or eat it with a spoon – no judgment here.
Slightly adapted from: Southern Belle Simple
Just writing about this dip makes me wish I had some in my lunch so I could dip my carrots and celery in it (sorry hummus – it’s not you it’s me). I made this for the Super Bowl to dip our chicken wings and veggies in. I added a little milk to the leftover dip to thin it out to use as dressing on our salads later in the week too. I didn’t want any of this dip to go to waste and you won’t either. I would make this the night before to let the flavors come together.
Blue Cheese Dip
1 cup mayonnaise
1 cup sour cream (I used light)
1/4 teaspoon garlic powder
4 ounces blue cheese
1. Mix mayonnaise, sour cream, and garlic powder together.
2. Crumble blue cheese and mix into mayonnaise mixture.
3. Chill overnight.
When I was preparing our menu for the Super Bowl I was looking through my recipes and came across a cheesecake dip recipe from Stacy’s Pita Chips. I had most of the ingredients on hand and made some changes, adding in yogurt and the optional ingredients. You could also add fresh fruit or fruit you could down to become a jelly/syrup consistency (such as strawberries, blueberries, pineapple, or cherries). I served the dip with graham crackers and apples. I made the dip using my stand mixer (with my whisk attachment), but you could very easily do this by hand. This dip was awesome and I will definitely be making it again.
4 ounces cream cheese (I used Neufchatel which is light cream cheese), softened
2 tablespoons sugar
3 tablespoons milk (I used 2%)
1 cup frozen whipped topping, thawed
1 cup plain yogurt (I used low-fat)
1 teaspoon vanilla extract
2 tablespoons mini chocolate chips
2 tablespoons shredded coconut, toasted
1. In a bowl, mix the cream cheese, milk, and sugar.
2. Add the yogurt and vanilla, mix until combined.
3. Whisk in the whipped topping.
4. Chill and serve.
Source: Slightly adapted from Stacy’s Pita Chips recipe card
Sorry for these absences, I will try to start posting more regularly. I have been studying for my school-wide exam which is in September so it has been difficult to cook/bake and post on here.
As promised here is recipe for guacamole. I know this is a super simple recipe but one day I decided I would make my own guacamole and I just added what I thought belonged in guacamole. Needless to say this has become a favorite in our household and whenever we have Mexican food we have guacamole and rarely are there ever any leftovers. When choosing an avocado I look for one that is slightly soft but not mushy.
1 avocado (I prefer Haas Avocados – they are the dark green or black avocados).
1/4 teaspoon onion powder
1/8 teaspoon kosher or sea salt
1 clove minced garlic
Juice of 1 small lime
1. Mash up avocado
2. Mix-in the rest of the ingredients
This salsa is simple and delicious. I try to find excuses to make it in the summer with fresh tomatoes.
1 large tomato, diced
1 garlic clove, minced
1/4 cup red onion, diced
1/4 cup of cilantro, chopped
Juice of 1 lime
Mix all ingredients, serve immediately or chill in the refrigerator.
Source: Lindsay Lou original