Wednesday, February 22, 2012

Spunky Pimento Cheese

From Kristi’s Kitchen
As featured on the Beyond Organic Facebook page


½ c. homemade mayo (recipe below)
4 oz. organic cream cheese, softened
1c. Beyond Organic Really Raw Cheddar
1c. Beyond Organic Really Raw Havarti
½ tsp. prepared horseradish
4 oz. pimentos, drained
¼ tsp. paprika
1/16 tsp. cayenne
1 green onion, diced
¼ c. chopped pecans
¼ tsp. sea salt
½ tsp. coriander
1 ½ tsp. coconut palm crystals


-Place all ingredients –except green onion and pecans – into a food processor and process until smooth
-Fold in onion and pecans and refrigerate for at least 30 minutes before serving – the longer the better!

Makes 2 cups

Homemade Mayo
(adapted from an recipe)

1 organic egg
½ tsp. minced garlic
1 tbsp. organic lemon juice
1 tsp. spicy brown mustard
½ tsp. sea salt
¾ c. grapeseed oil OR olive oil

-Combine everything –except oil- in clean food processor
-Process until smooth
-While processor is running slowly add oil and process until thick and creamy

I have never been a pimento cheese fan until now!
I served it several way-smeared onto raw collard greens and rolled, piped onto celery sticks, slathered on rye crackers or quesadilla style on a brown rice tortilla with roasted turkey and spinach…So good!

Give it a try –you will be surprised at how tasty it really is!

No comments:

Post a Comment