Dear SOS: I'd love to have the recipe for the pimiento cheese appetizer served at Magnolias in Charleston, S.C. Thanks!
Dear Leslie: Magnolias was happy to share its take on this pimiento cheese, a true Southern classic, which we've adapted below.
Total time: 15 minutes
Servings:This makes about 4½ cups pimiento cheese.
Note: Adapted from Magnolias in Charleston, S.C.
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
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.