Friday, January 6, 2017

Linda's Pimiento Cheese

I have blogged about pimiento (pimento) cheese several times over the years.
I read there are as many variations of pimiento cheese spread recipes as there are
cooks in the South.  It wasn't until a few years ago that I learned
Pimiento Cheese Spread is not common in all parts of the country.
It is made and served in the southern states as a spread on bread as a sandwich,
grilled or cold, on crackers, as a topping on cheese burgers, as a dip, and much more.
It is sold in our local grocery stores in the refrigerated section and at the deli counter.  
Some cooks make it with only sharp Cheddar, white or yellow, some mix in
cream cheese with the shredded Cheddar, and others use Velveeta®
Some of my friends drain the pimiento and others don't.
Some cooks spice it up with hot pepper sauce, red pepper flakes or jalapenos.
My friend, Patty, adds pickle relish and Greek seasoning!
The best tip I have read for a successful pimiento cheese is to
shred the cheese just before making it. 
Do not use pre-packaged shredded cheese. 
(did you know most pre-packaged shredded cheese is not gluten free
because it is coated so it won't stick together?)
Linda's Pimiento Cheese Spread
1 1/2 cups mayonnaise
1 (4 oz.) jar diced pimiento, drained
1 tsp. Worcestershire sauce
2 tsp. sugar
1 (8 oz.) block extra-sharp Cheddar cheese, finely shredded
1 (8 oz.) block sharp Cheddar cheese shredded
Mix together and refrigerate for several hours or overnight before serving.
 Use an electric mixer, a food processor, or a fork to mix. I served on sandwiches
and on gluten free crackers. 
Remove crusts from the sandwich, cut into fourths, and serve as a tea sandwich.
(Photo below is from the internet.)


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