For some it’s the crispy buttermilk fried chicken, savory deviled eggs, or hearty shrimp ‘n grits. For others it may be the succulent peach cobbler or buttermilk pie with that instantly transports you back to your grandmother’s kitchen table in one nostalgic bite. For me…it’s always been the pimento cheese.
Everyone has an Achilles heel when it comes to southern food. While I love it all to my Southern core and would willingly dive headfirst into a pool of fluffy white mashed potatoes, (Is it weird that’s the image that emerged in my head while writing this? Probably. Whatever. You know it sounds cool. Just go with it.) I know my body would certainly not thank me.
I am constantly searching for ways to foster health-conscious cooking in typically heavy dishes without weird “lowfat” and “nonfat” (chemically altered, unnatural, potentially lethal…) substitutions. So, in come these Pimento Cheese Stuffed Peppadew bites. These lovely little hors d’oeuvres are a more health-conscious alternative to say, setting out a big bowl of pimiento cheese and crackers. The peppadew peppers are the perfect little vessel and a sweet flavor complement to the savory pimento cheese.
Buen provecho, y’all!
- 1 cup sharp white or yellow cheddar cheese, grated
- ¼ cup greek yogurt
- 2 Tablespoons real mayonnaise
- 1 Tablespoon dijon mustard
- ¼ onion, grated
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly cracked black pepper
- 16-20 peppadew peppers (2 or 3 set aside to mince)
- Set out about 16 peppadew peppers on a platter. In a large bowl, combine the cheese, greek yogurt, mayonnaise, mustard, onion, salt and pepper and 2-3 minced peppadew peppers.
- Combine with a spatula and spoon into a pastry bag or zip-top bag with the corner cut off.
- Pipe into peppadew peppers and refrigerate. Serve cold.
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