Pimiento Cheese Dip

Makes 6 to 8 appetizer servings

Pimiento Cheese Cherry Bombs

1 box of 12 pearl tomatoes (or extra-large cherry tomatoes)
1/4 lb extra-sharp yellow cheddar cheese, grated with a medium grater plus 1/4 lb aged white cheddar cheese , grated with a medium grater
(should make 2 cups of grated cheese)
1/3 cup mayonnaise (Duke’s is nice if you have it)
2 tsp dijon mustard
1/4 tsp dry mustard powder
splash of jalapeno pepper vinegar brine (OR vinegar of your choice)
1/2 tsp salt
2 Tbsp finely minced green onion
3 Tbsp finely minced cilantro (save a little to sprinkle on top of the finished tomatoes)
1/2 cup (or a little more) diced pimiento pepper (I like Roland’s Sweet & Peeled Red Pimientos, one, 7.5 jar holds a whole pepper, about 1/2 cup diced)
1 small jicama, divided. Add 1/2 cup finely chopped to mix into the pimiento cheese. Cut the rest of the jicama into sticks to serve with the stuffed tomatoes.


Grate the cheeses into a large bowl. Add the rest of the ingredients, except the tomatoes and gently mix well.
With sharp pointed kitchen shears or scissors, poke a small hole in the top of a tomato. Holding the tomato in your hand, insert the tip of the scissors into the tomato and snip the fibers and membranes in the center of the tomato to loosen them from the sides. Using the tip of the scissors or a mini spoon, scoop and scrape the tomato guts seeds and juice out into a bowl. Using a very sharp knife, cut the barest sliver from the bottom of the tomato, giving it a flat bottom so that it will stand up on a plate.
Carefully fill each tomato with a small amount of the pimiento cheese mixture. Serve with jicama sticks and extra pimiento cheese.

NOTE: You’ll have a good cup or so of pimiento cheese left after stuffing the tomatoes. Serve this with crudities, in lettuce cups, with crackers, in sandwiches, or keep it in the fridge next to your pickled jalapenos. It will keep for at least a week.


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