Pimento cheese is a southern classic. My Aunt Betty gave me my first taste of pimento cheese as a child, an orange concoction spread between two pieces of white bread. My mom makes it when we are picknicking at the beach or camping. It's easy to make, it requires no cooking, and can fill up a bunch of hungry kids. Cheryl, my mother in law, makes it too. They both have their own way, both equally good, but completely different. When we were in Atlanta a few weeks ago Cheryl had a huge bowl of pimento cheese in the refrigerator. It was a great afternoon snack spread on crackers, but also a delicious lunch on slices of homemade bread. You just can't beat that!
Since our visit I've been craving the stuff. I decided I wanted a big bowl of pimento cheese in the fridge too. I just like it being there. I can't get enough!
Pimento Cheese Spread, my way:
4 cups sharp cheddar cheese
1 cup mayonnaise
12 ounce jar of roasted red peppers, or pimento peppers
4 green onions
Shred the cheddar cheese in the food processor
Drain the pepper and then chop them up. I pulse them in the food processor.
(Mom: I know it's not really pimento cheese if I'm using roasted red peppers and I should call it "Roasted Red Pepper Cheese Spread". This is the way I like it.)
Finely chop the green onions. I love the flavor of green onions, especially with cheddar cheese. And it gives some nice color to everything.
Now just add everything to the cheese.
I like a little fresh cracked pepper in there too.
Now just stir it all up. A fork works well.
Heavenly...it really is!
If you have never had homemade pimento cheese you are missing out. The stuff in the tub is just not the same.