We love pimento cheese in the summer months, but in all honesty.. we love it all year. It’s a good cold sandwich maker that isn’t too hard on the tummy. If you are veggie lover like me, you’ll love this on cucumbers, celery and even on a romaine lettuce leaf!! I don’t like to spend too much time hyping up recipes with words on how I found it written on the walls of an ancient mine and I had it translated by monks and then altered to fit in with this generation. I figure, you’re here for a recipe and not so much the story behind it… so with that said ( and I hope you smiled) here’s the recipe!!
12 shredded cheese of choice
12 oz fire roasted peppers minced
1/4 cup green olives chopped
1/4 white onion minced
1 tsp celery salt
1 tsp Badia Complete Seasoning
1/4 cup Mayo
1/4 cup whipped cream cheese
Mix together and chill at least 2 hours / overnight is best !
