The recipe below was so incredibly easy to make. I even skipped the hand mixing in favor of my food processor. It doesn't get much simpler than this - just grate some cheese, throw in some pimentos, mayo and cayenne to taste, and you've got yourself a delicious snack or lunch spread. I liked it extra spicy, so don't be shy with the cayenne! Try it like the Highland Bakery version on toast with a tomato slice. Delish!
This recipe yielded way too much for us to eat. Despite my valiant effort to eat non-stop pimento cheese for 4 days running, we still had lots to throw away. Next time I'd cut this down unless I was taking it to a big party. For storing, I used tupperware, which seemed to work just fine.
Mother's Everyday Pimento Cheese
Courtesy of Gourmet on Epicurious.com
Yield: Makes about 3 cups
Active Time: 25 min
Total Time: 2 1/2 hr
1/2 lb extra-sharp aged New York (orange) Cheddar
1 (7-oz) jar pimentos, drained and finely chopped
1/2 teaspoon black pepper
cayenne to taste
2/3 cup mayonnaise
Finely grate cheeses into a large bowl. Stir in pimentos, black pepper, cayenne, and salt to taste with a fork. Then stir in mayonnaise, mashing mixture with fork until relatively smooth. (It should be flecked with small pieces of pimento.)
Scrape spread into a crock or jar and chill, covered, at least 2 hours to allow flavors to develop.
Serve pimento cheese with crackers or use as a filling for finger sandwiches.
Pimento cheese keeps, tightly covered and chilled, 4 days.