Pimento Cheese with Pickled Vegetables

Pimento cheese isn’t really my thing (too mayo-y for me) but it definitely has its fans, and this was inhaled at Becky’s shower, so apparently I know some of said fans. For this recipe, I doubled the pimento cheese featured in this Cooking Light sandwich recipe, and served alongside crackers and quick-pickled vegetables (carrots, radishes, green beans and cucumbers) prepared overnight in this brine. Got the idea of the combination from a recent dinner at Family Meal in Frederick.


  • 4 tablespoons bottled diced pimientos, drained
  • 2 tablespoon grated peeled shallots
  • 4 tablespoons canola mayonnaise 
  • 2 teaspoon cider vinegar
  • black pepper, to taste
  • 8 ounces shredded reduced-fat sharp cheddar cheese 
  • 2/3 cup grated fresh Parmesan cheese 
  • pickled vegetables (an assortment)
  • crackers (I like stone wheat)

Mix first seven ingredients. Adjust seasoning if needed. Serve with veggies and crackers.


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Filed under appetizers, vegetarian

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