I am a bit late to this particular party. Pimento cheese was all the rage in the 70s but I just got around to it last week. They say better late than never and that was the case with this.
Quick and easy Pimento cheese is sure to impress.
It’s a forgiving recipe and also flexible. I’ve seen versions with a block of cream cheese added . . . Worcestershire sauce . . . bits of leafy green herbs. The possibilities are endless.
The possibilities for what you do with it are endless as well. Traditionally served as a spread for crackers we discovered that it is delicious as a dip for chips. I’m going to try it as a schmear for a toasted bagel. I also think it would be amazing as a sandwich spread – ham and pimento cheese sandwich anyone?
Another bonus – it is quick to make and doesn’t dirty up half of the tools in your kitchen.
Flavour, flexibility, quick, and impressive. It’s a winner. If you are also late to the party don’t despair – get some pimento peppers and cheese and start blitzing it up.
Pimento Cheese
Equipment
- food processor
Ingredients
- 1/3 cup packed, chopped pimento peppers If you can't find pimentos regular roasted red peppers wold work.
- 8 ounces extra old cheddar
- 2 ounces old cheddar
- 6 tbsp mayonnaise
- 1/4 tsp salt
- ¼ tsp cayenne pepper
Instructions
- Drain the pimento peppers in a strainer. Gently press the drained pimentos on paper towels to absorb excess moisture.
- Grate the cheddar cheese.
- Combine the pimento peppers and cheese in the bowl of a food processor. Pulse a few times to begin chopping them.
- Add the mayonnaise, sat and cayenne pepper. Process until the mixture has the texture of fine curd cottage cheese. Scrape the bowl of the food processor as needed. NOTE: you can process further until you have the consistency you like.
- Scrape into a bowl. Refrigerate for at least 4 hours before serving.