Pimento Cheese

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is a classic New York Times recipe which also demonstrates that I am most certainly on a Pimento kick! This recipe is intended as a sandwich ingredient, and cheese sandwiches are a staple in my life. Our friend Carrye introduced us to Pimento cheese, and a local restaurant, Norway Brewing, makes an awesome version I love ordering. I can't wait to make this and play around with it. 

 

Ingredients

 

8 ounces extra-sharp Cheddar, grated/shredded

1/4 cup (2 ounces) softened cream cheese, pulled into several pieces

 Scant 1/2 cup jarred pimento (or roasted red peppers)

3 Tablespoons Duke's (traditional) , Hellman's (my favorite) , or other mayo

1/2 teaspoon red pepper flakes (Allepo for a little spice)

salt and black pepper to taste.  

 

Process

 

1. In a large mixing bowl, place the cheddar in an even layer. Scatter the cream cheese , pimentos, mayonnaise, red pepper flakes, and salt and pepper over the cheddar. 

 

2. Using a spatula, mix the pimento cheese until it is smooth and spreadable. 

 

3. Transfer the pimento cheese to a bowl or container, cover tightly, and store in the refrigerator for up to 1 week.