Mother's Everyday Pimento Cheese

Mother's Everyday Pimento Cheese
Mother's Everyday Pimento Cheese
If you really want to make this pimento cheese the way my mother does, and you happen to own a hand-crank meat grinder, run the two cheeses once through the fine blade of the grinder into a mixing bowl. Mother simply used to grind the pimentos with the cheeses, but now she prefers to mash them with a heavy fork on a plate until they break up into tiny pieces. She uses homemade mayonnaise but also endorses Hellmann's (a.k.a. Best Foods).
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 3 cups
American Cheese Appetizer No-Cook Hot Pepper Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1/2 teaspoon black pepper
  • 2/3 cup mayonnaise
  • cayenne to taste

Preparation Finely grate cheeses into a large bowl. Stir in pimentos, black pepper, cayenne, and salt to taste with a fork. Then stir in mayonnaise, mashing mixture with fork until relatively smooth. (It should be flecked with small pieces of pimento.) Scrape spread into a crock or jar and chill, covered, at least 2 hours to allow flavors to develop. Serve pimento cheese with crackers or use as a filling for finger sandwiches. Cooks' note:Pimento cheese keeps, tightly covered and chilled, 4 days.

Preparation Finely grate cheeses into a large bowl. Stir in pimentos, black pepper, cayenne, and salt to taste with a fork. Then stir in mayonnaise, mashing mixture with fork until relatively smooth. (It should be flecked with small pieces of pimento.) Scrape spread into a crock or jar and chill, covered, at least 2 hours to allow flavors to develop. Serve pimento cheese with crackers or use as a filling for finger sandwiches. Cooks' note:Pimento cheese keeps, tightly covered and chilled, 4 days.

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