I was big on dirty martinis from an early (note: legal) age.
This olive juice craze gave rise to many abandoned, juiceless jars of olives. I began to look for recipes to use up this massive surplus. In little time I was routinely making batches of – you guessed it – pimento cheese dip – that included the olives as well as the pimentos inside.
I have historically relied on Southern cooking tradition in assuming there are few acceptable ways to serve pimento cheese.
In a sandwich.
But even with its alleged limited applications, I would list pimento cheese as one of my top desert island foods. When you’d eat it with a spoon, that’s when you know.
The other reason to love pimento cheese so much? There’s barely any ingredients! So it’s an ideal whip-together-at-the-last-minute dish made of things you very likely have in your fridge right now.
So as a service to both you and I, I put my head to paper and came up with a list to get me ruminating on how I can justify eating more of it, for those occasions when I make it in alarmingly huge quantities.
- Mixed into macaroni and cheese
- Stuffed in enchiladas
- Mixed into broccoli cheddar soup
- Mixed into mashed potatoes
- Topping fries
- Mixed into a soufflé
- Topping a burger
- Mixed into risotto
- On pizza
- On a Philly cheesesteak
- Mixed into cream cheese
- Stuffed in chicken breasts
- Mixed into grits
- Rolled in panko breadcrumbs and fried
- Mixed into scrambled eggs
- Mixed into pasta carbonara
- Stuffed in homemade ravioli
- Melted inside quesadillas
Let me know if you have, want to, or will give any of these a try. I’d love to hear what the results were!
I N G R E D I E N T S
- 2 slices white bread
- 6 oz. sharp cheddar cheese, grated
- 2 oz. cream cheese
- 1 clove garlic, minced
- 2 oz. pimento-stuffed olives, minced
D I R E C T I O N S
- Combine ingredients in a bowl. Put mixture between two sandwich slices.
- Cut in half.
- You’re DONE! EAT!