Makes about 3 cups
½ lb extra-sharp Vermont white Cheddar
½ lb extra-sharp aged New York (orange) Cheddar
1 (7-oz) jar pimentos, drained and finely chopped
½ teaspoon black pepper
cayenne to taste
⅔ cup mayonnaise
Finely grate cheeses into a large bowl. Stir in pimentos, black pepper, cayenne, and salt to taste with a fork. Then stir in mayonnaise, mashing mixture with fork until relatively smooth. (It should be flecked with small pieces of pimento.) Scrape spread into a crock or jar and chill, covered, at least 2 hours to allow flavors to develop. Serve pimento cheese with crackers or use as a filling for finger sandwiches.
Pimento cheese keeps, tightly covered and chilled, 4 days.
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