Pimento Cheese Spread
Makes about 2 cups
I remember, many years ago, you could get good pimento (also spelled pimiento) cheese from the deli. Through the years, it has changed drastically, or maybe my tastes have changed. The spreads I can find now are made with processed cheeses, loaded with preservatives and taste very sweet. So, I decided to make my own recipe. It is quick, easy and much better tasting than store-bought. I use extra sharp Vermont white cheddar cheese, but you could use a milder variety, or yellow cheddar for the traditional color. Sometimes, I substitute extra sharp yellow cheddar for a portion of the white to add some of that color. Use pimento cheese in a sandwich for lunch, or as a spread for crackers or toasts. It is perfect as a filling in party or tea sandwiches, as in the recipe in the similar and related links. This recipe can be made in any amount desired
- 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. Bring to room temperature before serving with crackers, toasts or in sandwiches. Pimento cheese spread is also very good with some vegetables, such as celery boats.
Notes: Leftovers will keep in the refrigerator for up to 1 week. If using for party sandwiches, the recipe will make six whole sandwiches, each of which can be cut into four party-sized triangles.