Pimiento Cheese

PimientoCheeseCrackersbfLOHeaven on a sammich, and really, really good on crackers and crudités; I can’t believe I haven’t posted this until now.

I’ve tweaked the original recipe from Paula Deen just a bit – cutting quantities here and adding a little sumpin’ sumpin’ there – which, while we’re on the subject, is what I like about making something like this myself PimientoCheeseBowlbfLOas opposed to buying one of those little jars o’ cheesefoods in the market (not that there’s anything wrong with that).

When you make it yourself, you can decide which cheese you want, how many pimientos, olives? – well, maybe not olives – we have quite a few friends who come down on the anti-olea side of things – but you get the idea. For this batch, I went with a nice, medium sharp cheddar, added some Cajun Power Spicy Garlic Sauce for a bit of snap, and some dried chives for a touch of holiday color.

•8 oz. Cheddar or Jack cheese, shredded
•1 (2 oz.) jar of pimientos, with their liquid
•1/2 to 3/8 cup good mayonnaise
•Hot sauce – to taste – I used Cajun Power, but Tabasco is always a good option
•Dried chives

Shred whichever cheese you decide to use and stir all together with a metal spoon in a non-wooden or plastic bowl – Paula says that the pimientos will stain wood or plastic.

PimientoCheeseBurgerbfLONOW for the hard part: Spoon your little bit o’ cheese & stuff loveliness into a covered jar and stash in the fridge over night to let the flavors blend. I mean, it’ll taste good when you make it; but it’ll be kinda fantastic once it’s had time to settle down and all. I ended up with two of these small French Working Glasses tucked safely away for holiday get-togethers or, mebbe, LUNCH!

Update: I can also highly recommend it melted all over a tasty, tasty cheeseburger – with a side o’ tots and mayonnaise – yum!

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