"Pimento cheese, a much-loved American spread, has been a permanent fixture in my kitchen this month. Whether it's a quick sandwich filling in times of chaos or an effortless party dip, I am addicted. My favourite way to serve it, though, is as part of a loaded crisp platter. Use salted or pickle crisps, and load them up with spoonfuls of pimento cheese, sliced pickles, herbs and heat. Move over nachos, there's a new crisp platter in town."
"If you can get proper jarred pimentos, then by all means use them, but I find those cheese-stuffed bell peppers from the deli counter easier to find (and they work brilliantly). Prep 25 min Serves 8-10 125g mature cheddar, grated 250g cream cheese 100g mayonnaise 120g cheese-stuffed bell peppers, drained and finely chopped tsp garlic powder tsp sweet smoked paprika, plus extra to serve Sea salt and black pepper bunch spring onions, trimmed and finely sliced"
Pimento cheese combines mature cheddar, cream cheese, mayonnaise, chopped cheese-stuffed bell peppers, garlic powder and sweet smoked paprika, seasoned with sea salt and black pepper. The mixture is beaten with most sliced spring onions, adjusted to taste, and can be made in advance and chilled. Ready salted crisps are spread on a platter and spooned with the pimento mixture. The crisps are topped with remaining spring onions, sliced cornichons, fresh green chilli, optional pickled chillies, chopped parsley and extra smoked paprika. The recipe serves 8–10, takes about 25 minutes to prepare, and recommends jarred pimentos or deli cheese-stuffed peppers.
Read at www.theguardian.com
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