Favorite Recipes for Spring: Appetizer

It's a brand-new season, and we're celebrating all things spring at The Bookery. Over the next few weeks, we'll be sharing some of our favorite recipes for the season, and we're starting with appetizers.

And with no further ado, the appetizer of the season is: pimento cheese! But this isn't that generic bright orange pimento cheese you'll find in the grocery store. This is a combination of bright flavors fit for a bright new season.

One of the great things about pimento cheese is its versatility. It can be simple and straightforward or pack a punch. You can mix in bacon or jalapeno and try different combinations of cheeses. You can use it to make a sandwich of course, but when serving as an appetizer, it's delightful with a collection of crackers as well as fresh veggies, like celery, sliced cucumbers, sweet mini peppers and more.

There are a number of great pimento cheese recipes out there—Joanna Gaines has a fantastic one—and this one is an adaptation of recipe from Lemons for Lulu.

White Cheddar Pimento Cheese with Bacon

• 2 cups cheddar cheese, shredded (I used a mix of white, sharp and mild cheddar)

• 1 cup shredded Monterey Jack cheese

• 5 tablespoons real bacon bits (Feel free to cook and crumble your own bacon—about four slices—I was just feeling lazy!)

• 4 ounces pimentos, drained (Look for jars of pimentos near the relish in the grocery store)

• 2 green onions, finely chopped

• 1/2 cup mayo

• 1/2 teaspoon garlic salt

• Splash of Worcestershire sauce, if desired

• Black pepper, to taste

You can make this recipe as low or high maintenance as you want, depending if you like grating your own cheese or need the ease of bagged cheese from the store. Simply stir all the ingredients together and that's it. It's usually best to let the flavors meld for at least two hours in the fridge before serving. Serve with crackers, fresh veggies or even melba toast or some Pepperidge Farm party loaves.