This past Sunday a few friends gathered for Sunday brunch. While I’m not usually a fan of having plans on Sunday, this particular brunch made me excited to plan another Sunday brunch. The great part about brunch is that there really are no expectations. Sweet and savory are perfectly acceptable and the drink menu plans itself: mimosas and bloody’s.
And yes, our other halves were there but men don’t feel the need to take a picture every single time they hang out.
The hostest with the mostest (hey, KP!) provided the main dish which was a hearty egg and hashbrown casserole. Delicious with a heaping spoonful of salsa on top. The other ladies all brought a little of this and a little of that. There was chicken croissants, mini grilled cheese sandwiches, fresh fruit and monkey bread.
I adore salmon but Big Guy would never be interested in this appetizer. Thankfully there were others that love salmon as much as I do. The dip is a quick mix of cream cheese (I used the whipped version), light sour cream, lemon juice, salmon, red onion and dill. So good!
Big Guy is a huge fan of the southern staple pimiento cheese. There are quite a few varieties out there and I’ve made quite a few versions using various recipes. The most difficult part of this recipe is shredding the cheese. Don’t buy pre-shredded cheese. Just don’t. In this particular version, instead of just mayo, a mixture of cream cheese, sour cream and mayo is used for a creamy, rich spread. Also, in addition to cheddar cheese, Parmesan cheese is added for some extra sharpness. And of course, pimientos. You can’t leave out the pimientos. If you make this in advance, let it come to room temperature before serving so that it spreads easier onto the crackers.
The best part about these two dips – they aren’t just for brunch. The pimiento cheese is perfect for any fall tailgate and the salmon dip will impress your guests at a dinner party or for “appy” hour.