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Product Talk: Food Club Pimentos


Food Club PimentosI think it’s safe to say that pimento cheese is a Southern thing. Not that they don’t eat it north of the Mason-Dixon line, but I’d venture a guess that Southerners have elevated the making of this cheese to an art form.

I’d never tried pimento cheese until I moved to Texas, which isn’t to say I’m not Southern. I fight a never-ending battle against Texans who label me as a Yankee. I’m from the capital of the Confederacy, y’all; let’s be clear.

What is a pimento anyway?

A pimento is a variety of the red, sweet chile pepper. Spanish in origin, it’s actually a fruit that is usually pickled.

You can buy it in a jar in Brookshire’s.

You might see pimentos used to stuff green olives, and you’ll definitely see them in pimento cheese.

Pimento cheese is really a composite of a few different cheeses with seasonings and these little peppers.

I’m making some for an upcoming salad supper (yes, it’s a salad, as it combines more than two small pieces of food served together) and serving it on garlic toast, but it’s also amazing as the filling in a grilled cheese sandwich.

Pimento Cheese

Ingredients:
3/4 cup mayonnaise
4 oz cream cheese, softened
1 (4 oz) jar diced pimento, drained
1 tsp Worcestershire sauce
1 tsp onion, finely grated
1/4 tsp ground red pepper
1 tsp Louisiana Hot Sauce
1 tsp sea salt
1/2 tsp pepper
8 oz extra-sharp cheddar cheese, finely shredded
8 oz Monterey-Jack cheese, shredded

Directions:
Combine all ingredients in the bowl of an electric mixer or food processor until thoroughly incorporated.

Chill.

Store in refrigerator for up to 1 week.

Serves 12

Nutritional Information: Calories Per Serving: 170, Calories from Fat: 131, Fat: 15 g, (7 g Saturated Fat), Cholesterol: 34 mg, Sodium: 421 mg, Carbohydrates: 5 g, Fiber: 0 g, Sugar: 2 g, Protein: 6 g.


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