The first homemade pimento cheese I ever tasted was made by Mrs. Moore (the mother of my good friend Elizabeth). At my house we always had some yummy pimento cheese in the fridge for cracker/celery snacks and sammies. So it wasn’t unfamiliar to me but the concept of making it from scratch was-completely and totally. Needless to say, I’ve been thinking about Mrs. Moore’s pimento cheese ever since; and it’s been just a few years (please let’s not go there). Anywho, this simple and quick recipe is my ode to a fond memory and some rockin’ pimento cheese!!!
4C sharp cheddar shredded cheese
3Tbls minced pimento, drained
1Tbls fresh dill fronds, rough chop
2 ½ Tbls chive, minced
½ C mayonnaise
1tsp-scant, cayenne powder
½ tsp kosher salt
¼ tsp fresh ground pepper
Place cheese, pimento, dill and chive in a medium bowl. Set aside. In another bowl, mix thoroughly 1/2C mayonnaise, cayenne, salt and pepper. Add mayonnaise mixture to bowl with other ingredients. Mix all ingredients until incorporated. Place in a tightly sealed container and store in refrigerator. Refrigerate for up to one week.
Yields: up to 5 cups
For the sandwich
2 pieces of your favorite bread
1tsp of mayonnaise
½ C of pimento cheese
Place 2 pieces of bread next to each other on a cutting board. Spread half of the mayo on one slice and the rest on the other slice. On one slice of bread dole out all pimento cheese and spread edge to edge evenly. Place second piece of bread on top of other piece with spread pimento cheese. Align both pieces of bread. Evenly slice off each side of crust. Set crusts aside. Slice crust-less sandwich in half then each half into triangles. Place on a long platter and serve immediately.
*note: crusts can be eaten as a snack & “tasters” (they will have some pimento cheese on them)
Yields: 1 whole sandwich, 2 halves or 4 quarters
* pimento cheese can be served on crackers, celery and anything else you love
* take pc out at least 10minutes before spreading or serving so that the cheese can warm for easier action