The other day, I saw this post on Instagram via @fruitloopkeeper, and it totally spoke to me (and made me snort laugh). So I’m going to honor this truth and get right down to it with my mom’s recipes for pimiento cheese and benedictine with just a tiny bit of explanation. No endless scrolling. Promise!
I never liked pimiento cheese until I had my mom’s. She doesn’t use mayonnaise, which is what I think really seals the deal for me.
1 block cream cheese, cut into cubes (the real deal, not fat-free)
1 8-oz pkg sharp cheddar cheese, shredded
3-4 stalks green onion, green parts only, sliced thin
1 tsp salt (add more to taste)
1/4 tsp red pepper (or more if you like it spicy)
1 4-oz jar pimientos drained
Pinch of fresh jalapeño (optional)
1. Add all ingredients to food processor
2. Combine and enjoy!
If you aren’t from Louisville, Kentucky, you probably have never heard of benedictine, but it’s surprisingly one of several recipes indigenous to my hometown. It’s basically a spread made with cucumber, cream cheese and dill that works as well as a dip with veggies and crackers as it does between two slices of rye bread with some bacon. I made it for Derby and had some folks on Instagram
ask me for the recipe. Like any good Southern recipe, there are endless interpretations and variations. But this is the only one you need;)
2 8-oz bricks cream cheese, cut into cubes
4-5 stalks green onion, green parts only, sliced thin
1 tsp salt (Add more to taste.)
4 tsp dill (fresh or dry; I prefer fresh, and I always add more)
1. Peel and seed cucumber. Wrap it in a paper towel and leave in the refrigerator at least 4 hours or overnight to absorb moisture.
2. Combine all ingredients in food processor. Enjoy!
Notice that “enjoy” is part of the process:) Now you have two easy, go-to spreads/dips that are perfect for your spring and summer gatherings, or just to keep in the fridge for snacking and sandwiches!