Ummm....I was kinda wondering if there could possibly be any blog in the world that has posted about pimento cheese three times? I don't know what my obsession is with making this? I mean, I like it, but certainly not enough to feature it almost every month. I will not be making any more pimento cheese...until at least October.
OK...I love...LoVe...LOVE dill pickles. I had to share this great recipe. Taylor (at work) told me about her recipe for pickled pimento cheese, and I tried it out, and it is so wonderfully DILLicious :insert comedic drum bangs here: and then :insert rotten tomato toss here:. If you like dill pickles...I recommend this pimento.
•4 ounces, weight Pimentos
•10 pieces Kosher Baby Dill Pickles
•10 ounces, weight Cracker Barrell Extra Sharp Cheddar Cheese
•10 ounces, weight Sharp Cheddar Cheese
•½ whole Lemon (just The Juice)
•8 dashes Pepper
•4 dashes Garlic Powder
•½ cups To 3/4 Cup Real Mayonnaise
Cut pickles, and pimentos into small pieces. Grate cheeses. Juice lemon (use 1/2 of the whole lemon depending on your preference). Mix all of this together and add dashes of pepper, and garlic powder to taste. Add 1/2 -3/4 cup mayo (depending on your love of may0). Mix all the ingredients together.
Cover with Syran wrap and chill for a few hours. Serve on bread or with assorted crackers.
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