Editor’s Note: There are just a few days before the Rebels kick off the 2019 football season vs. Memphis, and we are excited to bring you Shark Snacks, a new section of The Rebel Walk! Each week, Emily Holly will serve up some delicious tailgating recipes in her own inimitable style. Here’s her inaugural edition of Shark Snacks: Pimento & Cheese. Enjoy!
In the South, we pass down lots of things. The most sacred and important are our team loyalty and our recipes!
For our first installment of Shark Snacks, I am sharing my family’s recipe for Pimento & Cheese, which came from my maternal grandmother.
Pimento & Cheese is a perfect gameday food, as it is something that can easily be nibbled all day and served with a variety of vehicles for spreading and dipping. It’s as versatile as a QB who can play out of the wildcat. (See what I did there!) The recipe can easily be doubled (or tripled)!
BEAT MEMPHIS, and HOTTY TODDY!
Pimento & Cheese
- One grated block of Cabot or Cracker Barrel Vermont extra sharp white cheese
- One drained jar of diced pimentos
- Juice of 1 lemon
- Three heaping tbsp Mayo
- One tbsp diced pickled jalapeños
- Two tbsp juice from pickled jalapeños
- Dash of Worcestershire sauce
- Dash of hot sauce (I like Crystal.)
- Pepper and garlic powder to taste
Stir until well combined. Serve with Wheat Thins, on toast, with celery sticks, or make sandwiches. It’s even excellent melted on a biscuit or toast for breakfast!