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Filling: Everyday Pimiento Cheese

Source of Recipe


From "The Gourmet Cookbook" by Ruth Reichl



List of Ingredients



• ½ pound extra-sharp Vermont white Cheddar
  
• ½ pound extra-sharp New York orange Cheddar
  
• 1 (7-ounce) jar pimientos, drained and finely chopped
  
• Salt
  
• ½ tsp freshly ground black pepper
  
• Cayenne to taste
  
• â…” cup mayonnaise
  






Instructions



1. Finely grate cheeses into a large bowl. With a fork, stir in pimientos, salt to taste, black pepper, and cayenne.
   
   
2. Stir in mayonnaise, mashing mixture until fairly smooth. (It should be flecked with small pieces of pimiento.) Scrape into a small bowl or jar and refrigerate, covered, for at least 2 hours to allow flavors to develop.
   
   
3. Bring cheese to room temperature before serving.
   (Pimiento cheese can be refrigerated, tightly covered, for up to 4 days.)
   
   Makes about 3 cups