Ingredients
- 1 tbsp fresh lemon juice
- 1 pinch saffron threads
- 8 ozs cheddar cheese NOT pre-grated!
- ¾ cup mayonnaise Hellmann's, of course
- 16 oz jar Mezzetta Roasted Red Bell Pepper Strips
Instructions
- Put lemon juice and saffron in mortar, pulverize completely with pestle, set aside.
- Grate cheddar.
- Drain peppers, rinse and blot dry with paper towels.
- Combine all ingredients in large mixing bowl, fold until well mixed.
Notes
Let this pimento cheese rest in the fridge overnight. It's worth the wait. Serve on toasted rye bread with grown-up arugula.
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Pimento Cheese sammiches i found out at 25yrs old, were my burf momma, Peggy Sue’s, favorite .