PIMENTO CHEESE SPREAD

MAKES ABOUT 2 CUPS

In my childhood, I could get a really good pimento cheese from the deli. Through the years, it, or maybe my taste, has changed drastically. They are made with inferior processed cheeses and loaded with preservatives. So, I decided it was time to make my own version. It is excellent. I use extra sharp white cheddar, but you could use a milder variety or yellow. This recipe can be made in any amount desired.

INGREDIENTS

8 ounces extra sharp white cheddar cheese, finely grated

2 ounces diced pimentos, with juices

1 teaspoon grated fresh onion

1/8 teaspoon Worcestershire sauce

1 tablespoon mayonnaise

Ground black or cayenne pepper, to taste

Place all ingredients in a bowl. Mix with a hand mixer or by hand. If a thinner consistency is desired, add more mayonnaise. Chill for several hours or overnight to allow flavors to blend. Serve with crackers or toast. Leftovers will keep up to 1 week.

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