PIMENTO CHEESE SPREAD

Pimento Cheese Spread image

We had it in the fridge all the time from the deli in Virginia. This spread is so delicious, I think that this is a great spread to make for a large group gathering as a snack or appetizer. It has just that slight kick from the cayenne pepper that comes up at deli.

Provided by CHEF GRPA

Categories Spreads

Time 20m

Yield 8-12 serving(s)

Number Of Ingredients 11

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Ingredients

1/2 lb 'mild yellow cheddar cheese or 1/2 lb longhorn' cheese
1/2 lb aged sharp white cheddar cheese, preferably Vermont 'or New York'
one 7-ounce can pimiento, with their juice
1 cup chopped scallion
1/2 cup mayonnaise, 'preferably homemade'
2 teaspoons fresh lemon juice
1 teaspoon minced garlic
1 tablespoon Worcestershire sauce (to taste)
6 dashes Tabasco sauce (to taste)
1/2 teaspoon fresh ground black pepper
crackers or raw vegetables, for serving

Steps:

1. Use a meat grinder or the coarse side of a box grater to grate the cheese; for a grinder, use the cutter with large holes. Put the ground or grated cheese in a mixing bowl and add half the juice from the canned pimentos. Dice the pimentos and add them. Add the chopped scallions.
2. Combine the mayonnaise, lemon juice, and garlic. Add this to the cheese mixture. Add the Worcestershire, Tabasco, and black pepper and blend well; taste and adjust the seasoning.
3. Serve at room temperature as a spread for crisp crackers and raw vegetables or use as a sandwich spread. (Pimento cheese can be tightly sealed and kept for several days in the refrigerator.).
Notes: I learned to make pimento cheese from a southern friend's mom. She doesn't use Worcestershire or garlic but I think they sound like great additions. I think I'll add this to next weekend's football food! I made it a day ahead of time and I think it tastes even better with a little time to rest before serving.

Nutrition Facts : Calories 293.1, Fat 23.8, SaturatedFat 12.7, Cholesterol 63.5, Sodium 481.6, Carbohydrate 5.9, Fiber 0.4, Sugar 1.8, Protein 14.6

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