LAURA LEE ALICE
COOKS
®
Pimento Cheese
This recipe is super simple and delicious, with many uses. It can be used as a spread, dip, or sandwich. It's a perfect companion for dill pickle chips! Plus, the recipe can be easily halved if you don't need a larger amount.
About the Ingredients:
• Velveeta-This has been around a long time, since 1918. Not
a real cheese but rather a processed form of cheese. It
tends to have a milder flavor and creamier texture which works great for this recipe.
• Sharp Cheddar cheese-Needed for that punch of flavor and texture.
• Pimentos-These are mild sweet peppers that come canned or in jars. You could also use diced roasted red peppers.
• Mayonnaise-Use your favorite brand.
• Sea salt & black pepper-Mix everything together and taste before adding either one.
Homemade Pimento Cheese
Ingredients
• 1 box (16 oz) Velveeta original cheese
• 2 cups (8 oz) finely shredded sharp Cheddar cheese
• 1 jar (4 oz) diced pimentos
• 1 cup mayonnaise (I've always used Duke's)
• Sea salt & black pepper; taste before adding
Chill the Velveeta in the freezer for 15 minutes (no more) before grating.
Instructions
1. Using a grater with large holes, shred the Velveeta into a large bowl. I have successfully used the food processor for this step. The Velveeta is meant to be a little creamy.
2. Stir in the Cheddar cheese and pimentos; add mayonnaise and fold in until the mixture is creamy.
3. You can serve right away or refrigerate until needed.
Options
• Make a sandwich (great toasted), or serve with crackers, as a topper for cocktail bread or cut-up with fresh veggies.
• Use pimento cheese to make stuffed celery sticks for a tasty
appetizer.
• Add a half a diced jalapeno to the mix for a kick (or more to suit your taste).
• Add bacon, lettuce and tomato for the ultimate sandwich! Soooo good!
• If you need to thin, add a little more mayo.
KEYWORDS
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Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even
though it may have changed from the original. We will never know the true author of the original recipe, regardless of
what some may say. That's why I go back and look through the oldest cookbooks that I can find. Sometimes it's not the
recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within
the pages. That's where the real story is, finding those simple Southern recipes. -Mac