The July/August issue of Delta Magazine has a recipe for “white cheddar and bacon pimiento cheese” – since we don’t mix meat (bacon) and milk (cheese) in our kitchen, I thought I would try my own version and see how it turned out. Honestly, it was really-really good, but (ha!) it would have been even better with some crunchy bacon mixed in. I changed the recipe in other ways, too…their version is on page 101 of the magazine, and my version is below:
1lb. sharp white cheddar cheese, grated
1/4 c. roasted red bell pepper, chopped into smallish pieces
1/4 c. mayonnaise…but it is really to taste, so start out with a bit less and see if you need to add more
1/2 small vidalia onion…but this may be much-too-much for some people so start out with less and add to your liking
1 garlic clove, minced
red pepper flakes, salt, and pepper to taste
oh! If you’d like to add bacon, the original recipe suggests 5 pieces
Ripe red tomatoes to make it into a nice lunchtime salad
Grate cheese (I like mine to still be in tiny strips but lots of people like it better with a more smooth texture, so process it as you like in the Cuisinart), and add roasted red bell pepper, vidalia, garlic, and mayonnaise.
If you’re adding bacon, do so at this point.
Taste and add more onion or mayonnaise if you like, then add seasonings and taste/adjust again.