A nod to Super Bowl 2019, in Atlanta, Georgia.
Pimento Cheese is a favorite in the Southern States, a dip for crackers, vegetables and in a Pimento Cheese sandwich. Pimentos are sweet, large red cherry peppers, originally shipped from Spain to New York, about the same time soft cheeses were becoming a “thing”. We prefer Roasted Red Peppers, similar, but not quite the same as Pimento’s, for a deeper flavor. This dip is really good and will keep for days refrigerated.
Ingredients
- 8 oz (227 gr) grated old cheddar cheese 0 CHO
- ¼ cup (57 gr) cream cheese 4 CHO
- ½ cup (96 gr) roasted red peppers, chopped 4 CHO
- 3 TBSP (39 gr) Hellman’s Regular Mayonnaise 0 CHO
- *Add ¼ tsp. Cheyenne pepper if you prefer some heat.
TOTAL CHO 8 CHO
- TOTAL WEIGHT 400 GRAMS
- 8 CHO DIVIED BY 400 GRAMS = .02 CHO/GRAM
- 1 TBSP = 16 GRAMS (.02 CHO x 16 GRAMS) .32 CHO/TBSP
- ¼ CUP = 4 TBSP (.32 CHO x 4) 1.28 CHO/1/4 CUP
Instructions
- Drain and blot roasted red peppers on paper towel until dry and roughly chop.
- Coarsely grate cheddar cheese with a food processor attachment, or with the large grate of a box grater. Add grated cheese to the food processor. Next add cream cheese, roughly chopped roasted red pepper, and mayonnaise. Pulse until smooth. Place in serving dish and refrigerate at least 1 hour before serving; even better the next day.
