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)

Ingredients:

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

Directions:

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.