Crater Lake is legendary for its awe-inspiring views.  In this pimento-cheese-loving southern gal’s book, Crater Lake Lodge is legendary for its grilled pimento cheese.  The perfect pimento cheese should be gooey and chunky with a bit of a tangy bite to it.  It’s even better oozing out of a grilled sandwich.

While visiting Crater Lake National Park with my friends Adeina, Sue and David, we got so caught up in the stunning scenery that we forgot to eat lunch.  So about 2:30pm, we went racing to the Crater Lake Lodge for a late lunch/early dinner, aka “linner.”

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Sue and I could’t make up our minds between the grilled pimento cheese and Pacific Crest Trail Pasta with shrimp, so we split both!

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As we were finishing up, I asked our waiter if I could get the recipe for the pimento cheese.  I had to know the secret to what gives it the extra pizzazz.

When Crater Lake Lodge Executive Chef Laura Goebel walked out and recognized me from my days as chief meteorologist at WOAI in San Antonio, it made the moment even better since I know my three friends from SA.  Laura is from New Braunfels, which is in between San Antonio and Austin.  Boy did we all get a kick out of the connection!

When you’re in a food coma after a fabulous meal at Crater Lake Lodge, kick back and sit a spell out on their veranda while you enjoy the spectacular view.  Next visit to Crater Lake, I’m staying at the Lodge!

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Crater Lake Lodge’s Pimento Cheese

1 lb. shredded cheddar cheese

1 cup mayonnaise

½ cup roasted red peppers, very finely diced (these can be found in the canned vegetable section of the grocery store)

½  cup green onion, very finely sliced

Pinch cayenne pepper

½ tsp kosher salt

2 tsp granulated garlic

Combine all ingredients using a gloved hand. Be sure that all ingredients are very well distributed. Mixture should be chunky, do not mush it smooth.

Slather it onto good bread and grill up for a fantastic grilled pimento cheese!