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The Southern dip known as pimento cheese might look like processed snack food, but when you make it from scratch you’ll instantly get its boldly cheesy appeal. The version we’re making for this holiday season comes from chef Mark Steuer, who relies on time-tested techniques, mild cheddar cheese and fresh herbs to re-create the dish at his Chicago restaurant, Carriage House. At home, we tweaked Steuer’s recipe slightly by using light cream cheese and low-fat mayonnaise. The lighter spread is just as flavorful as the original and goes great with classic accoutrements like crackers and celery sticks.
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