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

Salad topping: Scatter over green salads, potato salad, or pasta salad for color and mild sweetness.
Sandwich layer: Add to deli sandwiches, burgers, or wraps for a soft, tangy accent.
Cooking ingredient: Fold into casseroles, rice dishes, or cornbread batter for flavor and visual appeal.
Cheese pairing: Mix into cream cheese, pimento cheese spread, or cheese balls for classic Southern flavor.
Garnish: Use as a bright red garnish for deviled eggs, hummus plates, or hors d’oeuvre trays.

Who Would Benefit

• 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

Product Highlights

• Diced red pimento with the unpeeled skin left on for a slightly firmer texture and richer color
• 14.4-ounce can size, convenient for both single-recipe use and batch cooking
• 24 cans per case, suited for food service and bulk pantry stocking
• Shelf-stable canned format with long pantry life
• Mild, slightly sweet pepper flavor that complements cheeses, salads, and baked dishes
• Ready to use straight from the can with no chopping or prep required

Yummy Recipes

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.