Drain pimentos well. Combine yogurt and mayonnaise and mix well. Add cheese, pimentos, pickleweed and hot sauce. Season to taste with salt, but remember the pickleweed is salty. Store in refrigerator up to a week.

If you like a finer pimento spread, add the cheese mixture to the bowl of a mixer fitted with a paddle attachment. Mix for about 30 seconds.

Pickleweed: There are many different names for Salicornia, such as Pickleweed, Sea Beans, Saltwort, etc. Salicornia, or Pickleweed as we say it ‘round these parts, belongs to the same sub-family as succulents. It can be eaten raw, blanched or cooked. It’s always present in the marsh, but should be harvested between the months of March and September. In the spring and summer, it shows itself in various shades of green and then at the start of fall it lights up the marsh with its eye catching pink and red hues. Tide & Thyme food blogger Laura Davis suggests harvesting the plant when it’s green for salads and sides and pickling. She and the Black Narrows Brewing family picked the red for their collaboration brew. Try your hand at some foraging, taste and see what variation you like for your recipes at home.