pimento cheese “squares”
I first had this recipe at AU’s moms house at a wonderful party celebrating many occasions in beloved Raleigh. I smeared this delicious slightly spicy cheese concoction all over a freshly made pita point and it melted in my mouth, in all seriousness. I thought it was one of the best versions of a spin off pimento cheese that I had had in a really long time.
Naturally I wanted to remake it for myself and share it with all of you.
My version was incredible, except when I made it myself mine were not squares, mine were a melty gooey ooey mess of two different melted cheeses and bright red pimentos floating about. But let me tell you something, it was just as wonderful even though they were not shaped. I was kind of upset that they didn’t turn out as Pimento Cheese “Squares” but instead a cheese dip with no structure whatsoever, but the flavor was not withheld. If I remember clearly it tasted as it should, like it did when I first had it a few weeks ago.
Moral of the story: I devoured it anyways, this time on tortilla chips and crackers.
I made this delicious pimento cheese dip for my girls weekend in LKN with some fab friends. We made way too much food and didn’t even make a dent in my pimento mess.
But the original instructions say that it freezes well so I’m giving it a go and I’ll keep you updated.
One of the greatest things about this cheese square recipe is its versatility and many cheese options. There are so many ways you can make this appetizer. My combination was cheddar cheese, pepper jack cheese, and pimentos. You could also use jalapenos instead of pimentos or even chopped roasted red peppers to spice it up. The choice is yours.
pimento cheese "squares"
Notes
Freeze extra squares and reheat for 15-20 minutes at 350 degrees.
Adapted from Rebecca Antonelli
Ingredients
- 2 eggs beaten
- 1/2 cup flour
- 12 ounce evaporated milk
- 1 lb cheddar cheese
- 1 lb pepper jack cheese
- 1 small jar chopped pimentos
Instructions
- Preheat oven to 350 degrees. Spray an 8x8 baking dish with spray and cook. Set aside.
- Shred all the cheddar and pepper jack cheese. Beat the two eggs in a small separate bowl. Mix the cheese, eggs, flour, evaporated milk, and pimentos in a large bowl.
- Bake for 30-40 minutes. Cut into squares.
- Serve warm with pita points, tortilla chips, or crackers.
Sharp cheddar, shredded mozzarella, mozzarella cheese sticks (my fav lunch staple from Aldi), crumbled feta, crumbled blue cheese, brie, cream cheese (that counts), sliced swiss, parmesan and shredded mexican blend.
Do you want me to say it again… I love cheese.
You might be thinking I’m slightly obsessed with cheese but every time I want to make something new and I need cheese I just have to buy it. There is no other way. For example, this recipe calls for two types of cheese and lots of it so make sure you stock up on cheeses! Maybe I can give you some of mine ;).
I think this is the perfect appetizer for any party or get together. It’s so simple and the ingredients are realistic that you can find at the grocery store at anytime.
Also, who doesn’t love anything with pimentos in it?
I suggest you serve this with hmmmm lets see ANYTHING! I love a soft warmed pita covered in spreadable cheese, crackers are phenomenal, toasted baguette gives a nice crunch, and tortilla chips are the perfect pairing.
If you’re feeling bold just dig a spoon in it.
It’s the cheese we’re focusing on here people, not the serving tool to get it in your mouth. That doesn’t matter as much.
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