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

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 gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.