Tuesday, March 18, 2014

Magnolias Southern Pimiento Cheese Appetizer

5 large red pimiento peppers, peeled, seeded and chopped,  or 2 1/2 cups jarred chopped red pimiento peppers, drained
1 cup finely chopped pimento-stuffed green olives
5 cups shredded sharp Vermont cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1 tablespoon chopped fresh parsley
1/2 teaspoon freshly ground black pepper
Dash cayenne pepper, more if desired
Flat bread, for serving

In a food processor, pulse the peppers a few times.

Move the peppers to a large bowl and add the olives, cheddar and Parmesan cheeses, mayonnaise, parsley, black and cayenne peppers. Mix until fully incorporated.

Season with additional cayenne pepper if desired. Serve with flat bread.

Makes: 4 1/2 cups.

Source: LA Times

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