Magnolias' pimiento cheese N
Total time: 15 minutes
Makes about 4 1/2 cups
This is a Southern classic. Recipe adapted from Magnolias in Charleston, S.C., by the L.A. Times.
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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
Crackers or flatbread, 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.
Per tablespoon: 41 calories; 2 grams protein; 0 carbohydrates; 0 fiber; 3 grams fat; 2 grams saturated fat; 9 mg cholesterol; 0 sugar; 91 mg sodium.