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When we lived in the Delta, my closest friend was Stephanie Britt. She and her husband, Wayne, had children around the same ages as mine. We had a pool and a big yard, not to mention a baseball field behind the back yard. They would come over on weekends and pretty much every day during the summer. We would cook on the grill, lounge in the pool, drink a couple of beers, and just let the kids run and play. The only rule was no hanging out in the house while the sun was shining.
I always thought it was a great way for our kids to grow up, and now I know I was right. During Hurricane Irma, we evacuated to Mississippi, and the kids (not really kids anymore) were able to get back together. They have stayed in touch and have spent a lot of time reminiscing about growing up together. Listening to them talk about how much fun they had growing up has really made me feel good.
So this recipe is honor of those summers we all spent together. It is Stephanie’s favorite, and with one extra addition, my brother Shurden’s too. This is Nanny’s recipe and one of the few I have that I haven’t tinkered with at all (with the exception of adding jalapeño for Shurden). It is perfect as is. I hope you agree.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4 cups 1x
- Category: Spread
- Cuisine: Southern
16 ounces sharp cheddar cheese
4 ounces diced pimiento
3/4 cup mayonnaise
2 Tablespoons grated onion
Salt and Pepper, to taste
2 fresh jalapeños, seeded and chopped (optional)
- Shred cheddar cheese into medium size mixing bowl.
- Add pimiento, mayonnaise, grated onion, and jalapeño, if using.
- Stir until mixed.
- Add salt and pepper to taste.