Monday, July 18, 2011

Pimento Cheese

Pimento cheese is a staple in the south.  I've seen people serve it with veggies, on a slice of white bread, and grilled.  The Linda Blondheim Art Studio hosted an Art Lover's Salon recently.  I was responsible for lunch and brought a tray of homemade pimento cheese sandwiches over.












Pimento Cheese:
(Martha Foose)


1 cup mayonnaise
1/2 teaspoon finely chopped sage
1 teaspoon fresh lemon juice
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
8 ounces Colby cheese, grated (2 cups)
8 ounces sharp Cheddar cheese, grated (2 cups)
1 (4-ounce) jar chopped pimentos, drained
Salt and freshly ground black pepper
1/4 teaspoon hot pepper sauce
Pumpernickel bread, or bread of your choice


In a medium bowl, combine the mayonnaise, sage, lemon juice, mustard, cayenne, and Worcestershire sauce with a rubber spatula. 

Add the two cheeses and pimientos, blending thoroughly to combine. Season with salt, pepper, and hot sauce. Refrigerate until ready to use.

Spread between 2 slices of bread and grill if you want.

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