Pimento Cheese Spread

23 Sep

This recipe comes from Parker and Otis, a specialty foods store in Durham that also serves breakfast and lunch. To use this dip in grilled cheese sandwiches (as they do at the store), spread it on sliced whole wheat bread and top it with bacon and tomato. Cook the sandwiches until they’re browned on both sides and the cheese is melted.


  • 2 cups coarsely grated sharp yellow cheddar cheese (about 8 ounces)
  • 2 cups coarsely grated extra-sharp white cheddar cheese (about 8 ounces)
  • 1 cup finely chopped drained pimientos or drained roasted red and yellow peppers from jar
  • 1/2 cup mayonnaise
  • 1/2 teaspoon celery salt
  • Toasted baguette slices
  • Assorted raw vegetables (carrot sticks, celery sticks, trimmed green beans, & bell pepper strips)


  • Mix first 5 ingredients in large bowl. Season with salt and pepper. Can be made 3 days ahead. Cover; chill. Transfer dip to serving bowl. Surround with baguette slices and vegetables.

Find this and many other recipes at www.bonappetit.com

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