Recipes: Magnolias' pimiento cheese

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.


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.