An on-hand refrigerator staple in any respectable Southerner’s home. The perfect go to when guests stop by, with club crackers, crudités, Swedish rye crackers (pictured) and Melba toasts or baguette crustinis (what have you). Also makes the perfect after-school grilled cheese sandwich (with a slice of tomato & ham) and for a quick & easy midweek pasta supper (just toss in hot freshly boiled pasta with a handful of peas).
Pimento Cheese
| Servings | Prep Time |
| 20servings | 10mins |
|
|
Ingredients
- 8oz sharp cheddar cheese2 cups grated
- 8oz cream cheese(1 package softened)
- 1/2cup mayonnaise(I use Best foods, known as Hellman's east of the Mississippi, and not exactly Southern; the sweeter Miracle Whip is preferred by proper Southerners)
- 4oz sliced pimentos1 jar strained
- 1tbsp canned jalapeño pepperminced (the type used as a nacho topping)
- 1-1/2tbsp white oniongrated with juice
- 1/4teaspoon cayenne pepper(optional or to taste)
- 1/4tsp kosher salt
- 1/2tsp granulated garlic
- 1/4tsp ground white pepper
Instructions
- To the bowl of a food processor add ALL ingredients.
- Using the pulse function, process with stop & go pulses until chunky, scraping down sides of bowl with a rubber spatula in between pulses.
- Continue to process until smooth.
- Transfer to an airtight container, mason jar, or ceramic cheese crock.
- Refrigerate for 3 hours to thicken to a thick spreadable consistency. Pimento Cheese will keep for two weeks refrigerated.
- Serve with crackers or baguette slices.
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