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.