Dunbar Pimento Diced Red Unpeeled, 14.4 Ounces, 24 Per Case

• Home cooks preparing Southern-style pimento cheese or comfort food casseroles
• Caterers and event planners needing a bulk garnish or mix-in for large gatherings
• Restaurant kitchens looking for ready-diced pimento to speed up prep
• Food service operations stocking pantry staples for daily menu production
• Meal preppers who want a shelf-stable vegetable ingredient ready to open and use

Classic Pimento Cheese Spread

Ingredients:

• 8 oz sharp cheddar cheese, freshly shredded
• 4 oz cream cheese, softened
• 1/2 cup Dunbar Diced Red Pimento, drained
• 1/4 cup mayonnaise
• 1 tsp Worcestershire sauce
• 1/4 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Shred the cheddar cheese and place it in a mixing bowl.
2. Add softened cream cheese, mayonnaise, Worcestershire sauce, garlic powder, and black pepper; stir until well combined.
3. Fold in the drained diced pimento.
4. Refrigerate for at least 1 hour to let the flavors meld.
5. Serve with crackers, celery sticks, or spread on sandwiches.

Time: 10 minutes prep, 1 hour 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
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1/3 cup Dunbar Diced Red Pimento, drained
• 2 tbsp unsalted butter, melted (for the skillet)

Instructions:

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

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

Pimento Rice Pilaf

Ingredients:

• 1 cup long-grain white rice
• 1 3/4 cups chicken broth
• 1/2 cup Dunbar Diced Red Pimento, drained
• 2 tbsp unsalted butter
• 1/4 cup diced onion
• 1 small clove garlic, minced
• 1/4 tsp salt
• 1 tbsp fresh parsley, chopped

Instructions:

1. Melt butter in a medium saucepan over medium heat; sauté onion until soft, about 3 minutes.
2. Add garlic and rice; stir 1 minute until the rice is lightly toasted.
3. Pour in chicken broth and salt; bring to a boil, then reduce heat to low and cover.
4. Cook 18 minutes until the liquid is absorbed and rice is tender.
5. Remove from heat, fold in the drained pimento and parsley, then cover and let steam 3 minutes before fluffing with a fork.

Time: 5 minutes prep, 22 minutes cook.