Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Alex's Pimiento Cheese




Source of Recipe


Taste of the South (April-May 2011)


Recipe Introduction


Makes 6 to 8 servings.

The key to a great batch of pimiento cheese is to shred the cheese yourself. Pre-shredded cheese contains additives to prevent it from clumping together; these can affect the taste.



List of Ingredients




6 ounces sharp Cheddar cheese, shredded
6 ounces extra-sharp Cheddar cheese, shredded
4 ounces applewood-smoked Cheddar cheese, shredded
3 ounces Maytag blue cheese, crumbled
1½ cups mayonnaise, preferably Hellmann's
5 ounces sliced green olives, drained
4 ounces diced pimientos, drained
2 to 3 Tbsp diced pickled jalapeño peppers
¼ tsp ground red pepper
Assorted crackers (optional)



Recipe



In a large bowl, combine cheeses, tossing gently by hand. Add mayonnaise, olives, pimientos, jalapeños, and red pepper, folding until mayonnaise is evenly distributed. Refrigerate for a few hours to allow flavors to blend.

Serve with crackers, if desired.