Active Time: 15 MinsTotal Time15 Mins
Yield: 4 cups
There are countless views on pimiento cheese perfection. It can be a smooth and spreadable version sandwiched between two slices of white bread. It can be chunky, spiked with hot sauce and cayenne pepper, and stuffed into celery sticks. It can be made with extra mayonnaise for a creamy cracker topper. The list goes on and on. We found that, apart from the fundamental ingredients (cheese, pimientos, and mayo), the best pimiento cheese is the one you grew up eating. However you enjoy it, two things are essential: First, hand shred the cheese—some finely, some coarsely—for the best texture (a food processor will get the job done, but don’t cheat with the pre-grated stuff). Second, pick jarred pimientos that are diced, not sliced. This classic recipe works as a dip, spread, or all by itself.
- 1diced pimiento, drained
- 1 1/2 cups mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon finely grated yellow onion
- 1/4 teaspoon cayenne pepper
- 1(8-oz.) block extra-sharp yellow Cheddar cheese, finely shredded
- 1(8-oz.) block sharp yellow Cheddar cheese, shredded
How to Make It
Stir together pimiento, mayonnaise, Worcestershire, onion, and cayenne in a large bowl.
Stir cheeses into pimiento mixture until well combined. Store covered in the refrigerator up to 1 week.
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