Pimento Cheese Spread

Name: Pimento Cheese Spread
Ingredients: 1/2 lb 'mild yellow cheddar cheese or 1/2 lb longhorn' cheese; 1/2 lb aged sharp white cheddar cheese, preferably Vermont 'or New York'; one 7-ounce can pimiento, with their juice; 1 cup chopped scallion; 1/2 cup mayonnaise, 'preferably homemade'; 2 teaspoons fresh lemon juice; 1 teaspoon minced garlic; 1 tablespoon Worcestershire sauce (to taste); 6 dashes Tabasco sauce (to taste); 1/2 teaspoon fresh ground black pepper; crackers or raw vegetables, for serving

11 ingredients

4 steps

Ingredients

1/2 lb 'mild yellow cheddar cheese or 1/2 lb longhorn' cheese
1/2 lb aged sharp white cheddar cheese, preferably Vermont 'or New York'
one 7-ounce can pimiento, with their juice
1 cup chopped scallion
1/2 cup mayonnaise, 'preferably homemade'
2 teaspoons fresh lemon juice
1 teaspoon minced garlic
1 tablespoon Worcestershire sauce (to taste)
6 dashes Tabasco sauce (to taste)
1/2 teaspoon fresh ground black pepper
crackers or raw vegetables, for serving

Directions

1

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

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

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.).
4

Notes: I learned to make pimento cheese from a southern friend's mom. She doesn't use Worcestershire or garlic but I think they sound like great additions. I think I'll add this to next weekend's football food! I made it a day ahead of time and I think it tastes even better with a little time to rest before serving.