Do you need my address to send some to me?
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I’m impressed with how similar those pimento cheese recipes are to this one, that I apparently cut out of the paper maybe 40 years ago and pasted into my recipe book: (sorry I can’t figure out how to rotate it. I’ll see if I can edit.
I never heard of pimento cheese until my daughter and son-in-law moved to Chapel Hill, NC. I loved it. I served it at a Christmas party and it was gone in record time. Is it more common in the South?
(I live in MA.)
Big in the south for sure.
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We sometimes make appetizer similar to this, but we use large sliced mushrooms (served with toothpick or let gets spoon onto their appetizer plate) - Mushrooms with Garlic and Parsley Recipe | Sur La Table
If there are leftovers, and we are serving steak…. I move to dinner table.
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Went over to a neighbor’s for happy hour today. Made something that a friend turned me on to…
Put a bunch of fresh raspberries on a plate. Put a chocolate chip in the center of each raspberry. Eat.
Yum.
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Soft Tortilla Roll-ups.
I usually keep the ingredients on hand , can be quickly made even just 15 min ahead of serving.
Two favorites- 1.mix some jarred salsa with cream cheese. Spread on flour tortilla(s), then roll-up tortilla(s). After 15 min up to 12 hrs in fridge, cut rolled up tortillas in 1 inch pieces. Serve pinwheel style.
- Spread a thin layer of cream cheese on flour tortilla (s). Sprinkle with fresh or dried dill. Put a long piece of peeled, sliced in half cucumber at one side of each tortilla and roll up tortilla around cucumber. After 15 min-12 hrs in fridge, cut rolled up tortillas in 1 inch pieces. Serve pinwheel style.
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It’s hard to improve on a classic!
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I make a very similar pimento cheese dip but also add some canned chopped roasted green chilies, diced canned jalapenos and some garlic powder. Serve it with tortilla chips. It disappears. My S now brings it anytime he’s needs to bring something to a party and he says it’s very popular.
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I make a smoked salmon dip from one of the Silver Palate cookbooks by mixing one 8 oz. package cream cheese, 1/4 cup heavy cream, 4 oz. chopped smoked salmon, 1 tsp. lemon juice, 1 chopped scallion, a dash of tabasco or other hot pepper sauce and 2 Tbsp. salmon caviar if available. It can be served with small cocktail breads or crackers. To make it a little more elegant and easier to eat as an appetizer I like to separate the leaves of a belgian endive and spoon a little of the dip on the end of each leaf. Arrange nicely on a tray and garnish with fresh dill. Each leaf is it’s own little spoon.
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I have the hardest time finding Belgian endive anywhere! I do love serving things in it, though. It’s good with just Boursin cheese topped with toasted pine nuts.
Sounds delicious! I have one child who (like me) loves hot peppers in everything, and one child who (like her mother) abhors hot peppers in anything; so when I cook, I have to keep things mild as a baseline, and let the “spicy child” add things to his content.
I get Belgian endives at Trader Joe’s. They come 3 to a package, 2 white, 1 purple which is kind of fun. A lot of grocery stores ruin Belgian endives by spraying them so they tend to get green and turn extra bitter.
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I forgot about using endive as a cracker!
I would probably make 2 batches!
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Plus one on TJ’s endives. Not cheap, but they are nicely packaged and don’t get ruined by that water sprayed on produce.
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Last month we had problems looking for the little pumpernickel (or rye?) cocktail bread, about 2inches square. It seems like most markets used to carry that, but we had to go with sliced french bread instead.