In my fantasy life, I host fabulous dinner parties. In my real life, entertaining friends usually means wine and appetizers.
Big, fancy meals have their place, but few things are easier and more conducive to great conversation than a casual cocktail party.
This fantastic four-cheese pimiento cheese totally fits the bill: it’s easy–as long as you don’t mind dealing with a food processor, it’s make-ahead (more time for hair and makeup), and it takes a traditional, much-loved simple food and elevates it to foodie status.
I made this for my girls’ beach weekend, and everyone agreed it was delish! Use it to make mini-sandwiches or as a spread with crackers and apples.
Four Cheese Pimiento Cheese
- 3 cups (12 ounces) shredded white Cheddar cheese
- 2 cups (8 ounces) shredded sharp Cheddar cheese
- 4 ounces crumbled bleu cheese
- 1 cup shredded Parmesan cheese
- 1 (4-ounce) jar sliced pimientos
- 1 cup light mayonnaise (Hellman’s is the BEST, yall)
- 2 tablespoons Dijon mustard
Combine all ingredients in a food processor and process until not-quite-smooth. Cover and chill for an hour or so. Spread on party-size rye or country white bread, or spoon into a bowl and serve with crackers and sliced apples.
Tip: Resist the temptation to buy pre-shredded cheese. That stuff is coated with a weird substance that prevents it from sticking together in the package…which means your pimiento cheese spread won’t bind. Buy blocks of real cheese and use an old-school cheese grater. COMPANY IS COMING, after all.
**Recipe adapted from Par 3 Tea Time at the Masters. J and I are both Augusta girls, so we love this cookbook!
P.S. – Are you a pimiento cheese purist? Whatever. This is an also-delicious, more traditional recipe.