Mamma's Pimento Cheese

Ingredients:

1 4-ounce jar diced pimentos
3 ounces cream cheese, softened
3/4 cup mayonnaise (we use Duke’s, but any will do)
4 tablespoons sour cream
1/8 sweet onion, shredded (shred till it’s pulpy and keep the juice)
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
8 ounces medium Cheddar Cheese or hoop cheese (we use Wisconsin Red Hoop) (see note)
4 ounces Vermont white Cheddar
6 ounces sharp, nutty white aged Cheddar such as Costco Lake Country
2 ounces Cabot Extra Sharp Cheddar (yellow)
¾ tablespoon chopped chives

Instructions:

Drain pimentos in a very fine strainer.

Place the cream cheese in the bowl of an electric mixer, and beat until fluffy. Add the mayonnaise and blend. Add the sour cream and blend. Add the onion with juice and blend. Add salt, peppers, Worcestershire sauce and garlic powder and blend thoroughly.

Shred the hoop and Cheddar cheeses and mix together in a very large bowl. Pour cheese mixture over the shredded cheeses and stir gently until all the cheese is moist and the spread has a uniform appearance. Stir in strained pimentos and chives.

Cover and refrigerate for at least 4 hours (see note). Use it as a spread on crackers, pita bread, celery—practically anything. And don’t forget to grill yourself a sandwich and have it with tomato soup.

Notes:

Please don’t buy pre-shredded cheese (You really won’t like the results as much—I promise.)

It’s best to let pimento cheese refrigerate for at least four hours. Overnight the consistency will firm considerably. It will keep in your refrigerator for weeks, but never lasts that long in ours. I give it out in small Ziploc containers to family and friends.

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