Pimento cheese is a simple mixture of cheddar cheese, mayonnaise and pimentos. From there, recipes vary. Some add a salt and pepper and it’s done. Others add chopped dill pickles or onions. Ms. Howard uses a healthy dose of jalapenos. The heat goes well with sweet pimentos and sharp cheddar cheese. Actually, it is the world’s best pimento cheese, and it took years of begging before Ms. Howard would give me the recipe. Making it is simple: you just throw everything into a food processor.
Served with chips or crackers and celery sticks, it is the perfect snack for any casual gathering. It is also the perfect answer to the question What can I bring? when you are a guest. This recipe makes a large amount which is quite nice because people tend to devour it as an appetizer and you’ll want to have enough to make sandwiches the next day.
1 (2 lb) block sharp or extra sharp cheddar cheese, cut into small chunks for processing
2 (4oz) jars pimentos, drained
1 large lemon, peeled down to the pulp (outer skin and white pith removed), cut into quarters, remove as many seeds as possible
1/2 cup real mayonnaise ( do not use fat free or Miracle Whip)
1/3 – 1/2 cup fresh jalapenos, stemmed, seeded, and diced or the same amount of jarred diced jalapenos
1. PULSE CHEESE: Place chunks of cheese in a food processor. Pulse until combined.
2. ADD THE REST: add the remaining ingredients and process until combined.
3. SERVE: Serve pimento cheese in a bowl with celery sticks, Fritos, and/or pita chips or crackers as a snack. Serve it on slices of good bread with crisp romaine lettuce for lunch.
Peace and love from my kitchen to yours,
Waverly
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