Dunbar Diced Unpeeled Pimientos, 28 Ounce Can, 12 Per Case

Recipe ingredient: Add directly to casseroles, rice dishes, and baked entrees for color and mild sweetness.
Salad topping: Fold into potato salad, pasta salad, or green salads for a bright, tangy accent.
Garnish: Spoon over deviled eggs, hummus, or bruschetta for visual pop and flavor.
Cheese pairings: Mix into cream cheese spreads, pimiento cheese, or mac and cheese for classic Southern flavor.

Who Would Benefit

• Home cooks preparing Southern-style pimiento cheese or baked casseroles
• Caterers and deli operators needing bulk diced pimientos for spreads and salads
• Restaurant kitchens topping burgers, sandwiches, and charcuterie boards
• Meal prep cooks adding ready-to-use diced vegetables to weekly batches
• Food service programs sourcing shelf-stable produce in case quantities

Product Highlights

• 28 ounce can with generous yield for multi-recipe use
• Diced and ready to use; no chopping or prep required
• Unpeeled for deeper color and slightly more texture than peeled varieties
• Mild, sweet flavor that complements rather than overwhelms dishes
• 12 cans per case for food service or bulk home pantry stocking
• Shelf-stable canned format with long pantry life

Yummy Recipes

Classic Southern Pimiento Cheese

Ingredients:

• 8 oz sharp cheddar cheese, freshly grated
• 4 oz cream cheese, softened
• ½ cup Dunbar Diced Unpeeled Pimientos, drained
• 3 tbsp mayonnaise
• 1 tsp Worcestershire sauce
• ¼ tsp garlic powder
• ⅛ tsp cayenne pepper
• Freshly ground black pepper to taste

Instructions:

1. Grate the sharp cheddar and combine with softened cream cheese in a mixing bowl.
2. Add mayonnaise, Worcestershire, garlic powder, cayenne, and black pepper; stir until well blended.
3. Fold in the drained diced pimientos without mashing them.
4. Refrigerate for at least 1 hour to let flavors meld.
5. Serve with crackers, celery sticks, or spread on white bread for sandwiches.

Time: 10 min prep, 1 hour chill.

Pimiento Rice Casserole

Ingredients:

• 2 cups cooked long-grain white rice
• 1 cup Dunbar Diced Unpeeled Pimientos, drained
• 1 cup shredded Monterey Jack cheese
• ½ cup sour cream
• ½ cup chicken broth
• 2 tbsp butter, melted
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350 °F and grease a 2-quart baking dish.
2. In a large bowl, combine cooked rice, diced pimientos, shredded cheese, sour cream, chicken broth, melted butter, paprika, salt, and pepper.
3. Spread the mixture evenly in the prepared dish.
4. Bake for 25 to 30 minutes until the top is golden and bubbly.
5. Let rest 5 minutes before serving.

Time: 10 min prep, 25 to 30 min bake.

Pimiento Deviled Eggs

Ingredients:

• 6 hard-boiled eggs, peeled and halved lengthwise
• 3 tbsp Dunbar Diced Unpeeled Pimientos, drained and patted dry
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp pickle relish
• Paprika for garnish
• Salt and pepper to taste

Instructions:

1. Remove yolks from halved eggs and place in a small bowl.
2. Mash yolks with a fork, then mix in mayonnaise, Dijon mustard, pickle relish, and diced pimientos.
3. Season with salt and pepper; stir until smooth.
4. Pipe or spoon the yolk mixture back into the egg white halves.
5. Dust with paprika and chill for 20 minutes before serving.

Time: 15 min prep, 20 min chill.