My favorite original recipe for pimento cheese is baked into two unique but equally satisfying vessels: zucchini cups and phyllo shells! These are perfect little bites for a shower, game day spread, or party.
Keyword: pimento cheese cups
2small zucchinidiced into ¾'' coins, need a total of 15
15phyllo shell cupsfound in the freezer section
½cupall-natural strawberry jamI use Smucker's Natural Strawberry Spread
Using a pairing knife or spoon with a serrated tip, gently scoop the flesh out of your zucchini cups, being careful not to cut into the bottom of the cup. Place the zucchini shells and phyllo shells on a baking sheet lined with foil or parchment paper. Fill each phyllo shell with ½ teaspoon of the strawberry jam. Set aside.
In a medium bowl, combine the cheese and pimentos.
In a small bowl, whisk together the mayonnaise, salt, pepper, mustard powder, Worcestershire sauce, and hot sauce. Add to pimento cheese mixture and toss with a rubber spatula until well-incorporated.
Fill each phyllo shell and zucchini cup with 1 tablespoon of the pimento cheese mixture. Bake for 12-15 minutes until the cheese is melted and the tops are brown and bubbly. Be careful not to overbake the zucchini as it will become too soft after 15 minutes. Serve hot out of the oven!
Approximate Nutrition Information per serving: Calories 197,Total Fat 11.7g, Saturated Fat 4.8g, Trans Fat 0.1g, Cholesterol 35mg, Sodium 307mg, Potassium 54mg, Total Carbohydrates 19.8g, Sugars 12.0g, Protein 6.3g