Long a Southern food staple, pimento cheese gets an international makeover in this recipe from Janine Washle of CloverFields Farm & Kitchen. Marcona almonds, Manchego cheese, and piquillo peppers add bold, Spanish flavors and provide a tasty alternative to the standard pimento cheese spread.
2 cups white cheddar cheese, grated
1 cup Manchego cheese, grated
2⁄3 cup crushed Marcona or regular almonds
½ cup pimento or sweet piquillo peppers, diced
½ teaspoon smoked paprika (dulce)
¼ teaspoon sea salt
½ teaspoon fresh lemon zest
1¾ cups good-quality mayonnaise
1. Combine cheddar cheese, Manchego cheese, almonds, pimento or peppers, paprika, salt, lemon zest and mayonnaise in a large bowl. Stir until thoroughly mixed.
2. Pack into a container with a tight-fitting lid. Chill in refrigerator.
3. Serve with celery sticks and crackers. Keeps well for about a week.