A Very North Carolina Hot Dog + a Pimento Cheese Recipe
This post is sponsored by Hebrew National.
When Hebrew National asked me to share a regional side dish or topping for this month's post, my first thought was pimento cheese. Rob and I were (pleasantly) surprised to find pimento cheese everywhere when we moved to Charlotte--on burgers or grilled cheese sandwiches, incorporated into a hot cheese dip with chips (which is delicious, by the way), or even just as a side with crackers. It is truly a Southern staple.
One of the best hot dogs I've ever had was here in North Carolina, and it was topped with pimento cheese and served with some homemade pickles on the side, so of course I had to try to recreate it for this post! I love the combination of hot dog straight from the grill with cold pimento cheese spread that's slowly starting to melt--delicious!
If you can't find it readily anywhere and everywhere like you can down here in North Carolina, it's easy enough to make:
- 1 1/2 cups mayonaisse
- 1 4-ounce jar of diced pimento, drained
- 1 teaspoon grated onion (or onion powder)
- 1 teaspoon Worcestershire sauce
- 8 ounces shredded extra-sharp Cheddar cheese
- 8 ounces sharp Cheddar cheese, also shredded
- 1/4 teaspoon ground red pepper (optional, but recommended!)
Instructions: Combine all ingredients in a bowl and mix well. Serve on everything!
* The combination of franks and these toppings may not be Kosher.
What makes a Hebrew National kosher hot dog premium? It's all about what makes the cut (and what doesn't). We're choosy about what goes into our franks--we use only premium cuts of 100% kosher beef from the front half of the cow and then choose the best from that. No artificial flavors, colors, fillers, or by-products. When your hot dog is Kosher, that's a hot dog you can trust! For more summer fun with Hebrew National, visit facebook.com/hebrewnational.