Pimento Cheese

Pimento Cheese has been referred to as the "pate' of the south", and is one of the all-purpose foods that can be used for weddings, deaths, parties of all kinds,and even lunch boxes. A crock of this makes a wonderful hostess gift, or can be used for sandwiches, cold or grilled, makes a fabulous dip for vegetables, stuff into celery, make into a ball and served with a platter of crackers.

When I lived in Charleston, S.C. this recipe appeared in The Post & Courier, the local newspaper. It's hard to go wrong with a Charleston recipe.

Pimento cheese is the reason I can so many roasted red peppers in the summer.

Pimento Cheese
about 12 people as an hors d' oeuvre
print recipe

1 1/2 pounds good sharp cheddar cheese, grated (please grate your own cheese)
4 1/2 -ounces cream cheese, room temperature
3/4 cup Hellmann's mayonnaise
1 tablespoon grated onion
1 teaspoon cayenne pepper
7-ounces whole peeled pimentos, drained and quartered

In the bowl of an electric mixer, place the cheddar cheese, cream cheese, mayonnaise, onion, and cayenne pepper and beat with the flat beater at medium speed for 1 or 2 minutes. This is to mix the ingredients not to make them smooth.

Add the pimentos and keep mixing until they are shredded and the mixture is somewhat smooth. Be careful not to overmix and avoid its becoming homogenized.

Pack the cheese in crocks, cover with plastic wrap, and refrigerate overnight. Forty-five minutes before serving, remove from refrigerator. Pimento cheese will keep in the refrigerator for 4 or 5 days if tightly covered.