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Sunday Dinner
Swiss Cheese Relish
Smoked Pork Spareribs with Rhubarb Barbecue Sauce
Sweet and Sour Green Beans
Potato Salad with Mustard and Herbs
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It’s hot and I am trying my best not to turn the oven on. Actually, with this menu I don’t have to turn it on at all, just the burners on the stove.
If you are a reader, you might remember this as our appetizer last Sunday. I only made half a batch, since I was giving it the guinea pig test. It turned out really good and I have the other half of the ingredients left over, so it is on the menu again. The only change from last week is that we are having it with good old reliable Ritz crackers instead of the cornbread crostini. I’ll save those for another time☺.
The recipe was inspired by a recipe I saw in a Southern Living 2009 Annual Recipes cookbook. It was basically a spin on pimento cheese. I adore pimento cheese, so I adapted that recipe. Swiss cheese fills in for the cheddar and banana peppers stand in for the pimentos. I add scallions and cayenne for more flavor and heat. It may seem like an unusual combination of flavors, but boy does it ever work. If you are a lover of that “Southern peanut butter”, then I guarantee you will love this too!
Swiss Cheese Relish
Ingredients
- ½ pound (8 ounces) domestic Swiss cheese, grated by hand
- ¼ cup grated Parmesan cheese
- 1 (8 ounce) jar of banana peppers, drained and finely chopped
- ½ cup mayonnaise, I use Hellman’s
- 2 scallions, trimmed and finely chopped
- ¼ teaspoon freshly ground black pepper
- Cayenne pepper to taste
Instructions
- In a medium bowl, combine the Swiss and Parmesan cheese. In a small bowl add the mayonnaise, banana peppers, scallions, and pepper. Stir until combined. Add the mayonnaise mixture to the cheese mixture and stir until completely combined. Refrigerate for at least 2 hours for the flavors to develop. Let the cheese come to room temperature before serving. Serve with crackers. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
