Name: Southern pimiento cheese appetizer Recipe
Total time: 15 min
Yield: This makes about 4 1/2 cups pimiento cheese
Ingredients: 5 large red pimiento peppers, peeled, seeded and chopped, or 2½ cups jarred chopped red pimiento peppers, drained; 1 cup finely chopped pimento-stuffed green olives; 5 cups shredded sharp Vermont cheddar cheese; 1/4 cup grated Parmesan cheese; 1/4 cup mayonnaise; 1 tablespoon chopped fresh parsley; 1/2 teaspoon freshly ground black pepper; Dash cayenne pepper, more if desired; Flatbread, for serving

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By Noelle Carter

Feb. 1, 2016

This week’s Culinary SOS request comes from Leslie Kenan in Arcadia:

“I’d love to have the recipe for the pimiento cheese appetizer served at Magnolias in Charleston, S.C. Thanks!”

Magnolias was happy to share its take on pimiento cheese, a true Southern classic.

Thanks, Leslie!

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5 large red pimiento peppers, peeled, seeded and chopped, or 2½ cups jarred chopped red pimiento peppers, drained

1 cup finely chopped pimento-stuffed green olives

5 cups shredded sharp Vermont cheddar cheese

¼ cup grated Parmesan cheese

¼ cup mayonnaise

1 tablespoon chopped fresh parsley

½ teaspoon freshly ground black pepper

Dash cayenne pepper, more if desired

Flatbread, for serving

In a food processor, pulse the peppers a few times. Move the peppers to a large bowl and add the olives, cheddar and Parmesan cheeses, mayonnaise, parsley, black and cayenne peppers. Mix until fully incorporated. Season with additional cayenne pepper if desired. Serve with flatbread.

Adapted from Magnolias in Charleston, S.C.