Hands-on Time 15 min.; Total Time 2 hr., 25 min. Serve this tangy cousin to pimiento cheese on crackers or in grilled sandwiches. Make sure the cheese is well chilled before grating.
Yield: Makes 2 cups
- 2 tablespoons capers, drained
- 10 ounce Swiss cheese, finely grated (about 3 1/2 cups)
- 1 (12-oz.) jar sliced mild banana peppers, drained and minced
- 2 tablespoons minced fresh chives
- 3 tablespoons sour cream
- 1/4 teaspoon pepper
- 1/4 teaspoon dried crushed red pepper
- 1/4 teaspoon kosher salt
- 1. Soak capers in water to cover 10 minutes; drain.
- 2. Stir together capers and remaining ingredients. Cover and chill 2 hours before serving. Store in refrigerator up to 2 days.
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