Recently, I came up with a better version of this. This one was good, but the new one is a lot better.
Memories of Long Ago
When I was growing up in Germany, and my parents went to the PX, sometimes, if I was lucky, my mother would buy pimentos to make Pimento Cheese. I loved it! I’m not the only one. According to Epicurious Regional Favorite Recipes, Pimento Cheese is the second most popular recipe in the East South Central region of the United States.
I know I can buy it at the store, and I know that if I buy it at the store, it’s not going to be as good as mine, and it will have all kinds of nasty preservatives and other ingredients I just don’t want.
Recipe: Pimento Cheese Spread
Summary: Please don’t buy pre-grated cheese because it has stabilizers in it that will ruin this.
- 1 pound Cheddar grated, fresh – not pre-grated
- 3 tablespoon Mayonnaise
- 1/2 teaspoon Mustard
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoon Pimento
- 1 teaspoon Sweet pickle relish
- 1 dash Tabasco
- Don’t buy pre-grated cheese because it has stabilizers in it that will ruin this.
- You can do the whole thing easily in a food processor. Grate the cheese in a food processor, then remove the cheese and put in the S blade. Put the cheese and the rest of the ingredients in the processor, and process until you have a nice spread.
- If you do it by hand, you will have to mash the cheese up quite a bit to get it to the right consistency, but keep at it, it’s worth it.
- Serve on toasts or crackers, or fill celery or other vegetables. Be creative!
Don’t buy cheese that is already grated, because it has stabilizers that can ruin the taste and texture.
Have fun with this using different kinds of cheese. It’s a good way to get rid of various bits of cheese left in your refrigerator!
Preparation time: 5 minute(s)
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 12
Culinary tradition: USA (Southern)
Fat: 14 grams
Protein: 9 grams
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.