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
1� cups mayonnaise, preferably Hellmann's
5 ounces sliced green olives, drained
4 ounces diced pimientos, drained
2 to 3 Tbsp diced pickled jalape�o peppers
� tsp ground red pepper
Assorted crackers (optional)
Recipe
In a large bowl, combine cheeses, tossing gently by hand. Add mayonnaise, olives, pimientos, jalape�os, and red pepper, folding until mayonnaise is evenly distributed. Refrigerate for a few hours to allow flavors to blend.
Serve with crackers, if desired.
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