Seeing that I live in the South, only miles from the home of the Masters, it's only fair that I have something on my blog about Pimento Cheese. I've always somewhat mocked this spread, finding it a horrid looking addition to potlucks, ladies' teas, and afternoon weddings. Boy was wrong! I love this stuff. My friend brought over a tub of Palmetto Cheese for our 4th of July feast and I couldn't get enough of it. I ate it for lunch for days afterward, and finally had to throw the remaining bits out when I read the fat content.
Pimento cheese is normally served cold, so when I searched for recipes online I was delighted to find one that required baking--a perfect addition to a party. This truly is delicious, and oh, so easy! And, if you're wanting a cold recipe, stay tuned; I'm going to try one out very soon!
Baked Pimento Cheese Dip
1 1/2 cups mayonnaise
1/2 (12-ounce) jar of roasted red peppers, drained and chopped
1/4 cup chopped green onions
1 jalapeno pepper, seeded and minced
8 oz. cheddar cheese, shredded
8 oz. pepper jack cheese, shredded
Preheat oven to 350F. Mix together first four ingredients. Stir in cheeses. Spoon into a 2-qt. baking dish. Bake for 20-25 minutes until golden and bubbly. Serve with tortilla chips or French bread cubes.
source: Southern Living