Mom's pimento cheese
around 2 cups of pimento cheese
20 minutes
20 minutes
Ingredients:
- 1 pound cheddar cheese (mixture of sharp cheddar and medium cheddar)
- 4 ounces chopped pimento
- 2 tablespoons sugar
- 3⁄4 cups Miracle Whip or mayonnaise
- salt and black pepper to taste
Check below recipe directions
for additional notes.
Related blog post: Shredded cheese is grate
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.