Everyday Pimiento Cheese
Source of Recipe
From "The Gourmet Cookbook" by Ruth Reichl
List of Ingredients
- � pound extra-sharp Vermont white Cheddar
- � pound extra-sharp New York orange Cheddar
- 1 (7-ounce) jar pimientos, drained and finely chopped
- Salt
- � tsp freshly ground black pepper
- Cayenne to taste
- ⅔ cup mayonnaise
Instructions
- Finely grate cheeses into a large bowl. With a fork, stir in pimientos, salt to taste, black pepper, and cayenne.
- Stir in mayonnaise, mashing mixture until fairly smooth. (It should be flecked with small pieces of pimiento.) Scrape into a small bowl or jar and refrigerate, covered, for at least 2 hours to allow flavors to develop.
- Bring cheese to room temperature before serving.
(Pimiento cheese can be refrigerated, tightly covered, for up to 4 days.)
Makes about 3 cups
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