A new fun way to make an old-fashioned favorite.
Our Test Kitchen dreamed up this deliciousdipinspired by pimiento cheese, but with a twist.
The result is a kind of deconstructed pimiento cheese that’s all spiffed up for the holidays.
Credit:Greg Dupree; Food Stylist: Micah Morton; Prop Stylist: Ginny Branch
Pair it with your favorite crackers, crudite, or ourCornbread Crostinifor a fantastic holiday appetizer.
)jars sliced pimientos, drained and patted dry
1(1 1/2-oz.
Add half-and-half; process until smooth, about 1 minute.
Transfer to a medium serving bowl; set aside.
Let stand at room temperature while preparing pimiento sauce.
Wipe processor bowl clean.
Top Cheddar mixture in bowl with pimiento sauce.
Garnish with additional chopped almonds, parsley, and smoked paprika.
Serve with endive, carrots, and Cornbread Crostini.
