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Emily’s Pimento Cheese

Emily’s Pimento Cheese

Emily’s Pimento Cheese

Pimento Cheese is another Southern staple but many seem to be in two camps… I love it or I hate it! Most have never tasted homemade pimento cheese, rather the store bought, “slick” mayonnaise loaded variety. My daughter Emily made this one holiday season and it remains a staple in my kitchen. Simple to make and great for finger sandwiches, served on crackers for an appetizer or spread on a hot roll for a quick evening snack. If you have a food processor this is the time to find the shredding blade. Otherwise, pull out the box grater. Avoid pre-shredded cheese if possible; the flavor is richer when you start with a block of cheese.

Start with a solid block of extra sharp cheddar cheese.

You’ll be slow to buy pre-packaged pimento cheese ever again!

 

Pimento Cheese

16 ounce block extra sharp cheddar cheese, shredded

4 ounce jar pimentos

1 cup mayonnaise (I use Duke’s or Hellman’s)

½ teaspoon cayenne pepper

½ teaspoon chili powder

½ -¾ teaspoon kosher salt, to taste

¼ teaspoon freshly ground black pepper

Line a colander with cheesecloth or a paper towel and drain as much liquid from the pimentos as possible. Transfer to a chopping board and chop. In a large bowl add the pimentos along with the cheese, mayonnaise and seasonings. Add more cayenne or chili powder if you like it a bit spicier. Mix well to combine. If your schedule permits, refrigerate overnight to allow the flavors to meld together.

Freshly shredded cheese is best!
Fold in the mayonnaise, pimentos, spices and seasonings until well mixed.
On a fresh baked hot roll… Yes, please!
A quick appetizer for entertaining.

 

 

 



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