Sunday, May 20, 2012

Pimento Cheese

This is my grandmother's recipe and I have vivid memories of her and my mom serving it when I was a child.  It's still just as good today!

1 pound (4 cups) freshly finely grated sharp cheddar - grating the cheese in a food processor just before making it really important to this recipe; make sure to use the fine blade
1 cup mayonnaise (eyeball it to get to a creamy consistency)
1/2 cup finely chopped pimentos

Freshly grate cheese using food processor.  In a large bowl, mix in pimentos then mayo, until you get a creamy consitency (it will firm up after refrigeration).  Allow the mixture to come to room temperature  (leave out about 30 minutes) then mix well.  This allows the cheese to breakdown and everything to incorporate.  Refrigerate and serve on crackers or sandwiches.

1 comment:

  1. Can't wait to have it again at the BEACH! Yours was delicious!!!