Pimento Cheese
This classic Southern spread is loaded with zesty flavor and endless serving possibilities. It's quick and easy to make and so delicious as an appetizer with crudités and crackers, or enjoyed on sandwiches and biscuits, in deviled eggs, pasta, and more.
Servings 12
Calories 34kcal
Ingredients
- 1 8- ounce block extra sharp yellow cheddar
- 1 8- ounce block extra sharp white cheddar
- 1 roasted red pepper roughly chopped (or 2-4 tablespoons of diced pimento peppers)
- ¼ – ½ cups mayonnaise depending on how creamy you like it
- 1-2 tablespoons stone ground mustard
- 1-2 tablespoons dill pickle brine such as Claussen
- 1 large garlic clove roughly chopped
- Cayenne pepper to taste
- Kosher salt and freshly ground black pepper to taste
Instructions
- Using the shredder attachment of your food processor, shred the cheeses. Place the cheeses into a large bowl and set aside.
- Using the blade attachment of your food processor, add the mayonnaise, roasted red pepper or pimentos, pickle brine, garlic, cayenne, and black pepper, and process until smooth. Taste, and add salt if you like. (Depending on how much pickle brine you add, you may determine that you don't need any salt.)
- Add ¾ of the shredded cheese into the food processor and pulse until mixed and chopped to the texture you like (I prefer a rough, light mayonnaise consistency). Taste and add more seasoning if desired. Add the mixture to the large bowl, along with the remaining ¼ of the shredded cheese, and stir, mashing some with a spoon until everything is well combined.
Notes
Makes about 1 quart
-Serve with crackers, veggies, scrambled eggs, or as a sandwich.