Thursday, July 12, 2012

"Pimenah" Cheese

Makes about 2 cups

A staple here in the South, pimento cheese is a favorite for appetizers or just a midday snack, sandwiched between two slices of Wonderbread (crusts off, of course). This is a simple recipe, takes only fifteen minutes to prepare, and blows the socks off the nasty processed glump by the same name at the grocery store.

one block of the sharpest cheddar cheese you can find, grated by hand
1 small jar diced pimientos
2 tablespoons pickle juice
2 tablespoons - 1/3 cup mayonnaise, depending on how creamy you like it
a dash of  cayenne pepper
salt and pepper

In a medium bowl, wet cheese with the liquid from the pimientos and the pickle juice. Stir in the mayonnaise. The cheese should almost melt into a paste. Season with cayenne, salt and pepper.

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