Pimiento cheese, two versions

Pimento cheese two versions

This cries out for a recipe, and I promise, it’ll be forthcoming. For now, know that my (very small, statistically speaking) testing group preferred the smoked-hot-paprika-enhanced-version of pimiento cheese (of the two that I offered).

One comment

  1. Mary Jo says:

    Neither looks like the ‘pimenta cheez’ I know from our South Carolina cuzins. But oh so gourmetlicious looking!