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Photo courtesy of Blackberry Farm
A guilty pleasure if there ever was one, pimento cheese is a staple of southern snacking. This ingenious version from Blackberry Farms includes the tangy, piquant additions of pickle juice and hot sauce.
1 tsp. finely chopped garlic
6 Tbsp. mayonnaise
2 Tbsp. dill pickle brine
1 1/2 tsp. Dijon mustard
1 tsp. Frank’s RedHot sauce (or favorite hot sauce)
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/3 cup finely chopped red bell peppers or red pimentos from a jar, drained
1 lb. cheddar cheese, finely grated
In a medium bowl mix together garlic, mayonnaise, pickle brine, mustard, hot sauce, salt and pepper. Stir in the red pimentos and cheese. Mix well. Store refrigerated for up to 2 weeks.
Makes about 3 cups.
Adapted from Blackberry Farm, Walland, Tennessee
Read more about Blackberry Farm in our 100 Best Places to Drink in the South feature from the March/April 2011 issue.