Tuesday, May 11, 2010

Pimento Cheese

Lindsay made some amazing Pimento Cheese at our party. A couple people showed some interest in a recipe so here it is.
This is from Southern Living. Everyone loved it. I used the Pecan variation.

Pimiento Cheese
Makes 4 cups
Prep: 15 min.

11/2 cups mayonnaise (I added less and used light mayo)
1 (4-oz.) jar diced pimiento, drained
1 tsp. Worcestershire sauce (I added more)
1 tsp. finely grated onion (I added more)
1/4 tsp. ground red pepper (I added more)
1 (8-oz.) block extra-sharp Cheddar cheese, finely shredded
1 (8-o.z) block sharp Cheddar cheese, shredded
Stir together first 5 ingredients in a large bowl; stir in cheeses. Chill at least 2-3 hours. Store in refrigerator up to 1 week.


Jalapeño Pimiento Cheese: Add 2 seeded and minced jalapeño peppers.

Cream Cheese-Olive Pimiento Cheese: Reduce mayonnaise to 3/4 cup. Stir together first 5 ingredients, 1 (8-oz.) package softened cream cheese, and 1 (53/4-oz.) jar sliced salad olives, drained. Proceed with recipe as directed.

Pecan Pimiento Cheese: Stir in 3/4 cup chopped pecans, toasted.

I really wish I would have watched her make it. I am a visual learner. There is some confusion between finely shredded, grated, and shredded. Thank you love bug for the recipe.

1 comment:

  1. For the cheese: Use a block grater where each side has different sized holes. Use the side with the smaller holes for the finely shredded cheese and use the side with the bigger holes for the shredded cheese.

    For the onions: just chop them up really small OR use a grater.