makes 2 cups
1/2 pound (8oz) extra-sharp white Cheddar cheese, grated by hand
1/4 cup grated Parmesan cheese
2-2oz jars of pimentos, undrained
1/2 cup mayonnaise (I use Hellman's)
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Tabasco hot sauce
1/4 pickled jalapeños, diced (optional)
In a medium bowl, combine the Cheddar and Parmesan cheese.
In a small bowl add the mayonnaise, pimento, Worcestershire, Tabasco, black pepper and optional jalapeños. Stir until combined. Add the mayonnaise mixture to the cheese mixture and stir until completely combined. Refrigerate for at least 2 hours for the flavors to develop. Let the pimento cheese come to room temperature before serving. Serve with crackers, on white bread, or as a dip with crudité. Enjoy!
Printed from thegalleygourmet.net
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