Andi's Pimento Cheese

Pimento cheese was introduced to me by a former coworker and Alabama native. Now a favorite treat, I've been tweaking the recipe to fit whatever cheese happens to be in my fridge. Of all the cheeses, Shelburne Farms cheddar has been my favorite. I like a 1 to 2 ratio of six-month to two-year, but feel free to experiment. 

Pimento cheese is a great way to use up leftover cheese (but who has left over cheese anyway?!). This recipe makes enough for a crowd.

Ingredients

• 16 oz Shelburne Farms cheddar, shredded. Get out your grater: the pre-shredded stuff just won't give you the right texture. If you’re using my suggested ratio, that’s about 5 oz Shelburne Farms six-month cheddar and 11 oz two-year.
• 8 oz cream cheese (1 block), softened. My preference is the classic Philadelphia, but use your favorite.
• 1/2 cup-ish mayonnaise. Start here, add more for desired texture.
• A couple heavy dashes Worcestershire sauce
• A big glop of Dijon mustard
• 4 oz jar of pimentos, drained and chopped. I reserve a little bit of the juice to thin out the mix if needed for texture or acidity.
• 4 oz jar of sweet drop peppers, drained and chopped. This is my secret ingredient! If you can't find them, substitute another 4oz of pimentos.
• Salt and pepper to taste
• Cayenne pepper if you dig it

Method

1. Mix by hand with a spatula until well incorporated! 
2. Just like so many delicious things, it needs a little time for flavors to meld together. Mix it up, give it a taste. Let it sit for at least 30 minutes and taste again before serving. 
3. Serve with Ritz crackers for a classic Southern experience. I also love it with a sturdy potato chip, mixed in a mac n' cheese, or between two slices of white bread for a classic pimento sandwich. I've even tucked some extra in dough to make a pimento cheese empanada or hand pie.

And make a little extra for me 😉