It may be near impossible to find a Southern lady who doesn’t have her own version of pimento cheese, oftentimes “the family recipe” passed down through generations. But what you don’t usually find is one made with Swiss cheese. We hope you will enjoy my version, featuring North Carolina’s Mt. Olive Roasted Red Peppers.
Combine all ingredients and fold together until well blended.
Serve at room temperature with assorted crackers and in sandwiches, spooned into hot baked potatoes, dolloped on burgers or breakfast biscuits, whirled into warm macaroni, warmed as a dip … just let your imagination run wild!
Note: Best if you let sit overnight in refrigerator to let flavors come together.
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
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