I almost dubbed this the best pimento cheese ever, because that is how much I loved it. I am addicted to Pimento Cheese, feels better just admitting it. I know it is not huge up North but us Southerners love it. Even sweet Sterling gobbles up Pimento Cheese sandwiches, he loves the creamy cheesy goodness too. I have tried every pimento cheese out there, promise I have. If I am buying I prefer Palmetto or My 3 Sons but when I have time I really prefer homemade.
I stumbled upon this recipe in the new issue of Southern Living (which by the way has quickly become one of my favorite magazines). This month’s issue is particularly amazing, all the recipes had my mouth watering. I whipped up this pimento cheese this past weekend and it did not disappoint. Even Matt said “As far as pimento cheese goes this is the best I have ever had.” It is that good, trust me folks. We ate it with crackers and smeared on thin white bread for sandwiches, so amazingly good. The flavors just work together perfectly. This is going to be my go-to pimento cheese recipe.
:: W H I T E C H E D D A R C H I V E P I M E N T O C H E E S E ::
Featured in Southern Living July 2013 Issue
-1 12 oz block of white cheddar cheese shredded
-1/3 cup plus 2 tablespoons mayonaise
– 1 4 oz jar pimentos rinsed and drained
– 1/3 cup freshly diced chives
– 1 tablespoon dijon mustard
– 1/2 teaspoon worschestire sauce
– 1/4 teaspoon ground red pepper
– 1/4 teaspoon freshly ground black pepper.
Grate half the cheese using the large holes in a box grater and the remaining half with the small holes. Stir together Mayo and next 6 ingredients. Stir in cheese until blended. Let sit 15 minutes. Serve immediately or chill up to 3 days.