PIMIENTO CHEESE
makes 2 cups
We spread this Southern classic on Club Crackers instead of eating it the other traditional way—between two slices of soft white bread.
8 ounces extra sharp Cheddar, finely grated
1 4-ounce jar pimientos, drained and chopped
1 teaspoon grated yellow onion
½ cup mayonnaise
⅓ cup cream cheese
½ teaspoon salt
¼ teaspoon pepper
Pinch of ground cayenne
Put the Cheddar, pimientos, onions, mayonnaise, cream cheese, salt, pepper, and cayenne in a medium bowl and mix with a wooden spoon until it is well blended and the Cheddar becomes creamy. Refrigerate for about 1 hour before serving. It will keep in the refrigerator for up to 1 week.
