Dunbar Pimento Diced Red Unpeeled, 1 Each, 6 Per Case

• Home cooks who keep canned and jarred vegetables on hand for everyday meal prep
• Caterers and deli operators making pimento cheese, salad bars, or party trays
• Restaurants and diners that use diced pimento as a ready-to-use ingredient in comfort food recipes
• Anyone who wants the flavor of sweet red pepper without the prep work of roasting and dicing fresh

Classic Pimento Cheese Spread

Ingredients:

• 8 oz sharp cheddar cheese, freshly shredded
• 4 oz cream cheese, softened
• 1/2 cup mayonnaise
• 1 jar Dunbar Diced Red Pimento, drained
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp cayenne pepper (optional)
• Salt and black pepper to taste

Instructions:

1. Shred the sharp cheddar and set aside.
2. Beat the softened cream cheese and mayonnaise together in a mixing bowl until smooth.
3. Fold in the shredded cheddar, drained diced pimento, garlic powder, onion powder, and cayenne if using.
4. Stir until evenly combined; season with salt and pepper to taste.
5. Cover and refrigerate for at least 1 hour to let flavors meld before serving with crackers, celery, or sandwiches.

Time: 10 min prep, 1 hour chill.

Pimento Deviled Eggs

Ingredients:

• 6 large eggs, hard-boiled and peeled
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 2 tbsp Dunbar Diced Red Pimento, drained and patted dry
• Salt and pepper to taste
• Paprika for garnish

Instructions:

1. Slice the peeled eggs in half lengthwise and remove the yolks to a small bowl.
2. Mash the yolks with a fork, then mix in mayonnaise, mustard, half the diced pimento, salt, and pepper until smooth.
3. Pipe or spoon the yolk mixture back into the egg white halves.
4. Top each egg with the remaining diced pimento and a sprinkle of paprika.
5. Chill for 20 minutes before serving.

Time: 15 min prep (plus boiling eggs), 20 min chill.

Pimento Cornbread

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 2 large eggs
• 1/3 cup Dunbar Diced Red Pimento, drained
• 2 tbsp unsalted butter for the skillet

Instructions:

1. Preheat oven to 400°F. Place a 10-inch cast-iron skillet inside to heat.
2. Whisk cornmeal, flour, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk buttermilk, oil, and eggs until combined.
4. Pour the wet ingredients into the dry and stir until just combined; fold in the drained diced pimento.
5. Carefully remove the hot skillet, add the butter to melt, then pour in the batter.
6. Bake 20 to 25 minutes until golden and a toothpick comes out clean.
7. Let cool 5 minutes before slicing.

Time: 10 min prep, 20 to 25 min bake.