Pimento Cheese
- 1/2 lb extra-sharp Vermont Cheddar (white)
- 1/2 lb extra-sharp aged New York Cheddar (orange)
- 1 (7-oz) jar pimentos, drained and finely chopped
- 1/2 teaspoon course ground black pepper
- 1/2 teaspoon sea salt (add more to taste)
- cayenne to taste
- 2/3 cup mayonnaise
- Grate cheeses. I use the Cuisinart which grates it up super fast. Dump into big mixing bowl. Add drained pimentos and seasonings. Mix gently... just until ingredients are fairly well blended. Add more mayo if it seems too dry. Put into a serving bowl. Cover with plastic wrap and chill in the fridge for at least an hour to let flavors develop.
- Serve pimento cheese with your favorite crackers, sliced French bread and/or celery for a party. Or, serve as a sandwich with leafy lettuce. Leftover pimento cheese makes great grilled cheese sandwiches.
- It's great with a glass of chilled white wine of your choice.
- Enjoy!
cheddar, pimentos, course ground black pepper, salt, cayenne, mayonnaise
Taken from www.epicurious.com/recipes/member/views/pimento-cheese-51562811 (may not work)