Now that we have a backyard, Alex and I love hosting our friends for a cookout. With the help of lawn bug repellent (this stuff is amazing) and a variety of meat and veggies, we have a party. I do have a hard time coming up with party appetizers that please most crowds. Spinach Artichoke Dip is my go-to for cooler weather, but I needed something chilled for summer. Alex quickly reminded me how much “I” like pimento cheese (it is one of his favorite dishes)! This dish is not great if you have diary-free guests, but it can be paired with celery for gluten-free guests to enjoy. My pimento cheese recipe is super simple and can be tailored to fit your preference. I am not wild about mayonnaise and love spicy foods, so sometimes I only add about 3/4 cup of mayo and closer to 1/2 teaspoon of cayenne pepper. Enjoy! xoxo

Images via Alex Phillips.

Print recipe for Pimento Cheese

1 1/2 cups (about 6 oz.) grated extra-sharp yellow cheddar

1 1/2 cups (about 6 oz.) grated extra-sharp white cheddar

1 cup mayonnaise

1/4 cup (about 2.5 oz) diced drained pimento peppers

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1/4 teaspoon black pepper

Grate yellow and white cheddar on a medium or fine grate. Mix grated cheese, mayonnaise, pimento peppers, cayenne pepper, salt, and black pepper in a bowl until well combined. Cover and chill until cold (about 1 hour). Serve with crackers, celery, or on bread.

Am I the only one who uses Cinco de Mayo as an excuse to eat endless amounts of Tex Mex? Alex had been asking for a mortar and pestle for a while and I finally got him one for his birthday. I thought it was kind of silly but quickly realized how much easier it was to make guacamole with it. Since we have been eating guacamole nonstop, I have perfected a simple recipe that doesn’t require a lot of prep time in the kitchen. My fridge is already stocked with avocados for a weekend of Tex Mex to “celebrate” Cinco de Mayo! xoxo

Images via Alex Phillips.

Download the recipe for Guacamole

3-4 ripe avocados

1/4 teaspoon of salt and pepper

1/4 teaspoon of cayenne pepper (only use a dash if you want mild)

1/2 teaspoon of Trader Joe’s Chile Lime Seasoning

3 tablespoons of Mrs. Renfro’s Mild or Medium Salsa

Mash avocados until the texture is smooth, either using a mortar and pestle or fork. Add salt, pepper, cayenne, Trader Joe’s Chile Lime Seasoning, and Mrs. Renfro’s Salsa. Mix well until combined and serve with tortilla chips. Add a squirt of lime juice to preserve avocado from coloring.