PIMENTO CHEESE
This is a real crowd pleaser and is so quick, easy and super versatile as a spread for crackers, dip for veggies, traditional southern pimento sandwiches, as a topping for burgers, in a grilled cheese, and the list goes on.
Ingredients
- 3/4 Cup Mayonnaise (Hellman's)
- 2/3 Cup Chopped PImentos or PIquillo Peppers (1 6 ounce jar piquillo peppers)
- 1/2 tsp Cayenne Pepper
- 2 tsp Black Pepper, freshly ground
- 2 Cups Extra Sharp Cheddar Cheese, grated (8 ounces)
Instructions
- Whisk together the mayonnaise and peppers until smooth.
- Squeeze the pimentos, or chopped Piquillo peppers in paper towels to remove the excess moisture and fold into the mayonnaise mixture.
- Fold in the cheese until well blended.
- Refrigerate at least one hour before serving.
Notes
KTINA'S TIPS:
- You can use chopped pimentos that are widely available in most supermarkets, but when I couldn't find them on one occasion, I substituted Piquillo peppers, which are a small Spanish pepper. I liked the flavor and now use them whenever I make this.
- Drying the pimentos really well with paper towels is key so that your spread isn't too soupy.
- I prefer to use white cheddar and use the sharpest cheddar I can find. Cabot makes a "Seriously Sharp" cheddar, and Hook's 6 year (if you can find it) are two good ones.