Grace and I have been speaking daily on the phone or via email. Our “titan of industry,” Jeff’s moniker for her, has been bored at work and wants updates on what I’ve been making. Mostly she wants to make sure I have enough Nutty Angel Fingers stashed for her, and that the Sans Rival is safely tucked away in the freezer. Affirmative on both as of today!
She is excited about the pimiento cheese, even though she has never had mine. I’m not sure she’s EVER had pimiento cheese and may be a little shocked to see what it is up front and personal. She told me to blog the recipe, and I thought that would be a good way to introduce her to this southern favorite.
Pimiento cheese is a spread; it’s really easy to make if you have a food processor. You can get all ingredients at your local grocery store– no need for the fancy food aisle at Wegman’s or Whole Foods.
Use the best cheese you can find…and real mayonnaise, no Miracle Whip, please. If you are wary of the pickle flavor, start with less pickle and taste between food processor pulses. I make the spread a few days in advance of the day I serve it so the flavors can meld. Serve with toast points or crackers (Grace wants butter crackers).
- 1 lb sharp cheddar
- 1/2 lb Monterey jack cheese
- 2 medium dill pickles (about 3/4 – 1 cup)
- 2-3 cloves garlic, chopped (about 2-3 tsp)
- 1 4-oz jar chopped pimientos
- 3-4 generous TB of mayonnaise
Cut the cheese and pickles into chunks, and drain the pimientos. Toss everything except the mayonnaise into the food processor, and pulse until contents are blended, but not pureed into a paste.
Empty contents into a bowl and begin adding mayonnaise by the tablespoon full. Blend well until desired consistency.
Pack into a serving container, cover with plastic wrap and chill in the refrigerator at least overnight.
Prior to serving, let cheese spread sit out for 30 minutes to soften.