Yield
Makes 4 cups
Photo: Hector Sanchez; Stylist: Caroline M. Cunningham

How to Make It

Step 1

Stir together shredded Cheddar cheese, pimiento, mayonnaise, pickles, Dijon mustard, kosher salt, garlic, ground red pepper, lemon juice, and hot sauce.

Step 2

To serve: Cut desired amount of pickled okra pods in half lengthwise. Gently scoop out seeds. Spoon pimiento cheese into okra halves. Garnish, if desired.

Snackbar, Oxford, MS

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