With just under a week to go before the food festapalooza we call Thanksgiving, let us take a moment away from planning the perfect, artisanal, locally-sourced, hand rubbed dinner/spectacle and consider this:
folk’re gonna want munchies whilst you’re rolling the turkey in saffron (or across the kitchen floor, whichever); so why not take a minute or three now to toss together this tasty bit of cracker/sammich spread. Or dip. Or burger topping (you gotta try this on top of a burger!).
•2 cups shredded cheese*
•1/2 cup mayonnaise
•1 (4 oz) jar pimientos, drained
•1 tsp Cajun Power Spicy Garlic Pepper Sauce (or your preferred hot sauce, to taste)
•1/2 tsp sea salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•1/4 tsp garlic powder
*for this batch, I used a packaged, pre-shredded blend of Monterey Jack, Cheddar, Queso, and Asadero cheeses, but plain old Cheddar works just fine.
Stir all the ingredients together in a large bowl with a metal or ceramic spoon (the pimientos can stain plastic or wooden utensils), then pack into a container, put a lid on it, and stash it in the fridge until the hungry hoards, ermmm, family arrive.
Spread it on bread, toasts, crackers, burgers, and/or veggies as needed.
Did I mention burgers?
This is really good on burgers.