Pimiento cheese — a spread made of grated Cheddar or American cheese mixed with chopped pimientos and mayonnaise — is a staple in much of the South, eaten on crackers throughout the region. Chef Vicky Moore uses that spread as her inspiration for this more upscale preparation that uses canned, roasted piquillo peppers, cream cheese and feta cheese. She combines the cheeses in a food processor until the mixture is mostly smooth, but with a few chunks of feta remaining. Then ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?