Pimento Cheese Spread

• 1/2 pound mild yellow cheddar or longhorn cheese
• 1/2 pound aged white sharp cheddar cheese, preferably Vermont or New York
• One 7-ounce can pimentos, with their juice
• 1 cup chopped scallions
• 1/2 cup mayonnaise, preferably homemade
• 2 teaspoons fresh lemon juice
• 1 teaspoon minced garlic
• 1 tablespoon Worcestershire sauce, or more to taste
• 6 dashes Tabasco sauce, or more to taste
• 1/2 teaspoon freshly ground black pepper
• Crackers or raw vegetables, for serving

1. Use a meat grinder or the coarse side of a box grater to grate the cheese; for a grinder, use the cutter with large holes. Put the ground or grated cheese in a mixing bowl and add half the juice from the canned pimentos. Dice the pimentos and add them. Add the chopped scallions.
2. Combine the mayonnaise, lemon juice, and garlic. Add this to the cheese mixture. Add the Worcestershire, Tabasco, and black pepper and blend well; taste and adjust the seasoning.
3. Serve at room temperature as a spread for crisp crackers and raw vegetables or use as a sandwich spread. (Pimento cheese can be tightly sealed and kept for several days in the refrigerator.)

cheese, white sharp, pimentos, scallions, mayonnaise, lemon juice, garlic, worcestershire sauce, tabasco sauce, freshly ground black pepper, crackers

Taken from www.seriouseats.com/recipes/2011/01/pimento-cheese-spread-recipe.html (may not work)