Pimento cheese has so many ways it can be served. The flavor is plenty strong to stand on its own.
My post for this Pimento Cheese in Bread Bowl shows the pimento cheese in its purest form. The bread is just one vessel to shovel the cheese in your mouth. You will notice in the corner of a couple of pictures that I also used gluten free crackers. The bread is the final remnants of my sourdough starter. I made some bread bowls and froze them for later use. I never made a post on the bread bowls. Here is the link to making SOURDOUGH BREAD using a sourdough starter.
Up here in the North, you rarely see pimento cheese on a menu. So you will just have to make it yourself. It is so easy. NO PROBLEM. It looks like a lot of ingredients – well it is. I count 11 ingredients. There are 3 different cheeses and cream cheese as its base. Does cream cheese count as a cheese? There also is some mayonnaise which serves as a binder and adds flavor. Then a handful of spices plus hot sauce. So simple, but so good. Just through it in a blender and combine. That is it!
A quick aside about pimento cheese. I noted this in my recent post on my PIMENTO GRILLED CHEESE. I found an ARTICLE and learned that this cheese was invented in New York. Go figure.
The cast of characters.
The making and combining of the pimento cheese.
The Pimento Cheese in Bread Bowl Plated.
The Recipe
Pimento Cheese in Bread Bowl
Ingredients
Pimento Cheese
- 12 Ounces Cheddar cheese, 7/8 shredded, 1/8 in slices
- 12 Ounces Pepper jack Cheese, shredded
- 4 Ounces Shredded Parmesan
- 8 Ounces Cream Cheese, softened
- 1 Small Jar Pimentos
- 4 Ounces Mayonnaise
- 2 Tsp Cajun seasoning
- 1 Tsp Salt
- 2 Tsp Granulated Onions
- 2 Tsp Spanish Paprika
- 1 Tsp Hot Sauce
Instructions
Pimento Cheese
- Combine all the ingredients food processor and mix well. Serve with the bread bowls or gluten free crackers.Enjoy!
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