Make It Rustic -- Skillet Pimento Cheese

     Pimento cheese, normally served cold, can be used as a sandwich spread or as a dip. There are many variations and this recipe pretty much includes the basic ingredients. What makes this one unique is that it is baked.

     Any old baking dish or casserole would work but for some reason I always imagine it baked in a cast iron skillet. Since we have quite a few of them in various sizes, I can bake up one batch or double, even triple it and still find a skillet that works.

Skillet Pimento Cheese    Makes 4 cups

1½ cups mayonnaise

Use a mico-grated to finely grate onion.

1 (4 oz.) jar diced pimentos, drained (or use roasted red peppers)

1 teaspoon Worcestershire sauce

1 teaspoon finely grated onion

1/4 teaspoon ground red pepper (cayenne)

1 (8 oz.) block extra-sharp Cheddar cheese, shredded (8 oz. grated cheese = 2 cups)

1 (8 oz.) block sharp Cheddar cheese, shredded

Garnish - parsley, optional

1.     Stir together first 5 ingredients in a large bowl; stir in cheeses.

2.     Spoon mixture into a lightly greased 2-quart or 11”x7” baking dish.

I did spray to cast iron skillet with pan release before adding the cheesy mixture.

3.     Bake at 350° for 20 minutes or until dip is golden and bubbly.

4.     Garnish with parsley, if desired. Serve dip with crackers, bagel chips, chunks of French bread or crunchy veggies.