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. I hope you will enjoy my version, featuring North Carolina’s Mt. Olive Roasted Red Peppers.
Course Appetizer, Brunch, Snack
Cuisine American, Southern
Keyword pimento cheese
Author Wendy Perry
Ingredients
1poundfinely grated swiss cheese
½poundfinely grated white cheddar cheese
112 ounce tubwhipped cream cheese,softened
1stickcold butter,grated into mixture
6tablespoonsDuke's mayonnaise
112 ounce jarMt. Olive Roasted Red Peppers,drained well/roughly chopped
6tablespoonshoney
1tablespoonworcestershire sauce
1tablespooncrushed red pepper
½cup chopped fresh chives
Instructions
Combine all ingredients and fold together until well blended.
Notes
Serving Suggestions... 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!