Every Southern cook has a recipe for her favorite pimiento cheese. However, this is one that I seem to use the most and it comes from a MAN. Jim Early took first place out of 300 entries in the Southern Foodways Alliance Pimiento Cheese Invitational by creating this recipe. It was published in Southern Living in 2008.
Jim mentioned serving this with crackers or bread slices. I have many more uses for this little goody. Wonderful serve with a veggie tray, top a grilled burger or hot dog, grilled cheese sandwich, etc. Good heavens, just get a spoon and a glass of sweet tea and go for it.
Makes 6 1/2 cups - easily cut in half
2 (8-ounce) blocks extra sharp Cheddar cheese, shredded
1 (8-ounce) block mild Cheddar cheese, shredded
1 (8-ounce) package cream cheese, softened
2 (7-ounce) jars diced pimiento, drained
1 (12-ounce) jar roasted red bell peppers, drained (I use my home canned)
1/2 cup drained pickled jalapeno pepper slices More or less to your taste.
1/4 cup good mayonnaise
2 tablespoons Worcestershire sauce
Assorted crackers or bread slices, or anything else you want
Shred the cheese yourself, not the store bought kind. Process first 3 ingredients, in batches, in a food processor 45 seconds or until well blended. Add pimiento and next 4 ingredients and pulse 5 to 6 times or to desired consistency. Cover and chill up to 1 day.