Mom's pimento cheese

Amelia Surratt

Pimento cheese is an awesome addition to a sausage biscuit sandwich. Growing up, I enjoyed a lot of pimento cheese sandwiches, with just the spread and sliced bread. This recipe also works great as a snack with crackers or pretzels.

YIELD
around 2 cups of pimento cheese

PREP TIME
schedule 20 minutes

TOTAL TIME
schedule 20 minutes

Ingredients:

1 pound cheddar cheese (mixture of sharp cheddar and medium cheddar)
4 ounces chopped pimento
2 tablespoon sugar
³⁄₄ cups Miracle Whip or mayonnaise
salt and black pepper to taste

Check below recipe directions
for additional notes.

Related blog post: The Uva from Bojangles

Directions:

Grate cheddar in a food processor or on a hand grater.

Add cheese to a large bowl with sugar, Miracle Whip, or mayonnaise and stir to combine.

Add everything back to the food processor with the blade attachment instead of the grating attachment.

Pulse the processor until you get your desired consistency.

Add half of the pimentos and some of the liquid from the jar. This will loosen the cheese mixture in the food processor a little and should allow it to become a bit smoother.

When the cheese mixture looks like it would be spreadable, taste it and add any salt and pepper that it might need.

Add the remaining pimentos and all the liquid from the jar and pulse one or two more times. This will allow your pimento cheese to have visible pimentos in it. If you add the pimento all at the beginning, you will blitz it until it's all too small to see.

Package up the pimento cheese and store the cheese spread in the fridge for a week or so.

Notes:

From my Mom's notes: "We take this to the beach each year and it is best enjoyed with Bugles as a snack. Dip the Bugles in the pimento cheese and make small ice cream cone 'look-a-likes.'"

Add some diced pickled jalapenos and stir them in at the end of the process if you want to add some spice to your pimento cheese.