+
0 (0)

Category: Appetizers

Southern pimiento cheese appetizer

Southern pimiento cheese appetizer
Ricardo DeAratanha / Los Angeles Times

This week's Culinary SOS request comes from Leslie Kenan in Arcadia: "I'd love to have the recipe for the pimiento cheese appetizer served at Magnolias in Charleston, S.C. Thanks!" Magnolias was happy to share its take on pimiento cheese, a ... Read more

Total time: 15 minutes | This makes about 4 1/2 cups pimiento cheese
Note: Adapted from Magnolias in Charleston, S.C.
  • 5 large red pimiento peppers, peeled, seeded and chopped, or 2½ 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
  • Flatbread, for serving

Step 1In 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 flatbread.

Each 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.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Pretzel rolls
Frico with fennel-apple slaw
Vegetables a la grecque with sauteed shrimp
Persian-style herb and cheese platter