Pimento Cheese

Pimento cheese is one of the true joys of Southern food. It is a versatile food, eaten as an appetizer on crackers, as a sandwich on white bread, either plain, toasted, or grilled, and as a burger topping in South Carolina. This recipe is adapted from one by a legendary Southern chef, the late Bill Neal.

Yield: 3 cups

16 ounces aged white Cheddar
1 (2 ounce) jar diced pimentos, drained
6 tablespoons mayonnaise
1/2 teaspoon chili powder
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground cumin
1/4 teaspoon cayenne pepper, or to taste

Grate the Cheddar by hand. Add the rest of the ingredients and stir lightly to mix.

Refrigerate for 30 minutes. Serve with crackers.

Recipe notes: I use Duke’s mayonnaise and Kraft Cracker Barrel Aged Reserve for the cheddar.



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