It is said that pimiento cheese is the paste that holds the south together and if you have ever tasted it, you know this statement to be true. I love pimiento cheese, all kinds and on just about everything. Recipes such as the one below can be closely guarded in the deep south, passed from generation to generation like a beloved silver tea service but rather than do this myself, I now pass this Holy Culinary Grail on to you my beloved reader.
2 8-ounce blocks sharp cheddar cheese, cut into small cubes (it is important that the cheese is room temp)
1 8-ounce package cream cheese, softened
2 4-ounce jars diced pimento, drained
10 green olives, diced
1/2 red bell pepper, finely chopped
1 tablespoon finely chopped onion
1 cup mayo- if you can get your hands on it, use Duke's
2 tablespoons Worcestershire sauce
1-2 teaspoons finely chopped seeded jalapeno pepper
*Makes 5 cups
In a food processor, combine all of the ingredients. Process until slightly creamy, you don't want any large pieces of cheese to remain. Store in an airtight container in the refrigerator. Keep this on standby for when a friend or neighbor randomly stops by, it is is addictive!
This is especially good when served on vegetable crudites, grilled baguette slices rubbed with garlic, crackers, used in place of a slice of cheese for a cheeseburger or slathered on two delicious pieces of crusty sourdough bread and grilled.
* Image from artnet.com