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Photo: Hector Sanchez; Stylist: Caroline M. Cunningham

Pimiento Cheese-Stuffed Pickled Okra

We combined two of the South's favorite foods to make this savory Pimiento Cheese-Stuffed Pickled Okra appetizer.

Southern Living JULY 2013

  • Yield: Makes 4 cups

Ingredients

  • 4 cups (1 lb.) shredded Cheddar cheese
  • 1 (7-oz.) jar diced pimiento
  • 1/2 cup mayonnaise
  • 1 tablespoon minced bread-and-butter pickles
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1 garlic clove, minced
  • 1 teaspoon ground red pepper
  • 2 teaspoons fresh lemon juice
  • 2 dashes of hot sauce
  • Pickled okra pods
  • Garnish: smoked paprika

Preparation

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

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.

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