Every good Southern girl knows that having an exceptional homemade pimiento cheese recipe in her repertoire is as necessary as knowing the proper ratio for sugar to tea liquid in another Southern staple.
Today’s photo challenge at the SITSgirls blog was all about aiming the camera at kitchen concoctions and causing the reader’s mouth to water.
Admittedly, I’ve taken my share of raunchy food photos in an attempt to highlight a dish I had prepared. Rather than causing others to salivate, I’m afraid they may have been as disgusted as I was with the completed feast featured on film.
So, I was thrilled with the tips offered today and found some time this afternoon to treat my pimiento cheese to a food styling makeover. Hinting at some of the flavor ingredients are tiny basil leaves and a teeny rosemary sprig adorning the top of mounded goodness. The recipe follows the photos below.
What do you think? Which photo is your favorite?
Hankering for the recipe? Here you go:
- 1 8-oz. block of Cabot low-fat sharp cheddar cheese, grated
- ½ tub of spreadable low-fat cream cheese
- 1 4-oz package of Athens crumbled sundried tomato and basil feta cheese
- ½ cup low-fat mayonnaise (or as much as you prefer to achieve a creamy consistency)
- 1 roasted red pepper (packed in water and drained), chopped
- ¼ tsp beau monde seasoning
- ⅛ tsp Tony Chachere's seasoning or black pepper
- 1 tsp chopped fresh rosemary
- In a medium mixing bowl, combine all ingredients well. Spoon into a covered container and refrigerate for at least one hour before serving.
- It yields approximately 1½ cups.