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Pimiento Cheese Creamed Spinach with Pecans

Picture
Recipe by Dave Snyder, Chef/Owner
Halyards Restaurant and Tramici Restaurant, St. Simons Island

Yield: about 2 quarts

Creamed Spinach
1 pound wilted spinach, cooled,  chopped, and strained (from at least 5 pounds raw spinach)
3 cups Pimiento Cheese (recipe follows)
1/2 cup half-and-half
salt and pepper to taste
1/2 cup toasted pecans for garnish
3 tablespoons peeled and sliced roasted red peppers for garnish

Mix spinach, Pimiento Cheese, and half-and-half thoroughly and season with salt and pepper.
Place in serving bowl and garnish with toasted pecans and peppers. This can be served as a side dish or dip. 

Pimiento Cheese
8 roasted, peeled and small-diced red peppers 
3 cups room temperature cream cheese 
1 cup mayonnaise
1 teaspoon light chili powder
1/2 teaspoon cayenne  1
/2 teaspoon smoked paprika
1/2 teaspoon granulated garlic
2 cups shredded sharp cheddar 
2 cups shredded smoked Gouda salt and pepper to taste

For the Pimiento Cheese

Combine all ingredients. Refrigerate any excess. 


Halyards Restaurant

55 Cinema Lane (St. Simons Island)
912/638-9100
halyardsrestaurant.com


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