Shark Snacks: Pimento & Cheese
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!
Pimento and Cheese
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!
Emily Holly
Emily Evans Holly is a 2nd generation Ole Miss Rebel. She graduated in 2005 with a BBA in Marketing Communications and in 2006 with an MBA. While at Ole Miss, Emily was a Taylor Medalist, member of the Sally McDonnell Barksdale Honors College, Vice-President of Phi Mu, and a Rebel Recruiter. Emily was a sports and entertainment banker in Nashville before deciding to stay home with her daughter, Mattie. She resides in Brentwood, TN, with her husband and daughter. Emily is an avid fan of both Ole Miss and the New Orleans Saints.
