Classic Pimiento Cheese

Kitchen Tested
  • Yield 2 1/2 cups

If you've never had homemade pimiento cheese, you're in for a delightful old-fashioned treat.

Classic Pimiento Cheese
Mark Boughton Photography / styling: Teresa Blackburn

Serve with buttery crackers or stuffed in celery stalks for an easy appetizer.

Ingredients

2 cups finely shredded extra-sharp Cheddar
1/2 cup finely grated Parmesan cheese (preferably Parmigiano-Reggiano)
1/3 cup mayonnaise, divided
1 small garlic clove, crushed
1 tablespoon grated shallot or yellow onion
1 (4-ounce) jar diced pimientos, drained but liquid reserved
Ground cayenne pepper
1 pinch English-style dry mustard

Instructions

  1. Combine half the Cheddar and half the Parmesan cheese in a large bowl. Mix together lightly. Knead in 4 tablespoons of mayonnaise until mixture is creamy and very smooth.
  2. Work in remaining cheese, garlic, shallot, pimientos, 1 tablespoon of reserved pimiento liquid, a dash of cayenne and a small pinch of dry mustard. Knead just enough to mix well: it should still have plenty of texture. Add remaining mayonnaise, if necessary—-just enough to make it spreadable.
  3. Let stand 30 minutes. Serve cool or at room temperature

Recipe by Damon Lee Fowler

Comments

Follow

Get every new post delivered to your Inbox.

Join 184 other followers