A Year-Round Guide to Franklin and Nantahala

Yield: 2 cups. 8 ounces sharp Cheddar cheese, grated ½ cup Duke’s mayonnaise 1 (2-ounce) jar pimentos, drained 1 teaspoon Texas Pete hot sauce ¼ teaspoon kosher salt 1 teaspoon

Madison County Championship Rodeo

Yield: 2 cups. 8 ounces sharp Cheddar cheese, grated ½ cup Duke’s mayonnaise 1 (2-ounce) jar pimentos, drained 1 teaspoon Texas Pete hot sauce ¼ teaspoon kosher salt 1 teaspoon

Rosemary and Goat Cheese Strata

Yield: 2 cups. 8 ounces sharp Cheddar cheese, grated ½ cup Duke’s mayonnaise 1 (2-ounce) jar pimentos, drained 1 teaspoon Texas Pete hot sauce ¼ teaspoon kosher salt 1 teaspoon

Easy Pimento Cheese

Yield: 2 cups.

8 ounces sharp Cheddar cheese, grated
½ cup Duke’s mayonnaise
1 (2-ounce) jar pimentos, drained
1 teaspoon Texas Pete hot sauce
¼ teaspoon kosher salt
1 teaspoon brown sugar

Place grated cheese in a mixing bowl. In a separate bowl, mix together mayonnaise, pimentos, hot sauce, salt, and sugar. Pour over grated cheese and stir with a wooden spoon. Refrigerate until ready to serve. Enjoy on sandwiches, crackers, burgers, or celery sticks.

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This story was published on Jan 11, 2016

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.