Chef Robert Del Grande
Chef Robert Del Grande puts a little crunch into a classic pimento cheese spread by incorporating pistachios into the blend. The iconic Southern spread gets a Tex-Mex accent with the addition of serrano chiles. Serve a big dish with accompanying crackers to feed spectators throughout the big game.
8 oz. shelled pistachios
8 oz. cream cheese
4 tbsp. mayonnaise
2 tbsp. extra virgin olive oil
2 tbsp. fresh lime juice
2 serrano chiles, stemmed, seeded and minced
½ cup cilantro sprigs
¼ tsp. salt
Pinch black pepper
8 oz. sharp cheddar cheese, grated
¼ cup crushed or finely chopped pistachios
1. In food processor, combine the 8 ounces pistachios, cream cheese, mayonnaise, olive oil, lime juice, chiles, cilantro, salt and pepper. Process until well blended.
2. Transfer mixture to mixing bowl; stir in cheddar cheese until fully incorporated. Scoop pistachiomento cheese to a glass bowl or crock. Dust surface with crushed pistachios; garnish with a cilantro sprig. Serve with crackers.
Photograph courtesy of California Pistachio Growers