Pimento Cheese

Much of the appeal of pimento cheese is in its versatility—no two people make it the same. One can add any number of cheeses, spices, and flavors to add a personal touch. Reduced fat or fat-free mayo can certainly be used, though the texture will change.

Consider adding four (or more) ounces of Vermont white cheddar or another cheese—maybe parmesan, and pick the sharpness of all cheeses based on personal preference. Keep in mind, however, that the mayonnaise will mask much of the sharpness, so it may be preferable to pick a cheddar cheese that is one “level” sharper than what you like to eat plain.

Also, feel free to leave out the olives, or try different kinds of olives—green, black, kalamata, marinated, etc. If using green salad olives, include the pimentos stuffing the olives and give it a quick chop—whole olives will, of course, require more cutting.

A large block of cheese is usually 16 oz, as is a pint jar of mayonnaise, but one probably won’t want to use a whole jar. If you can’t find pimentos in a 4 oz jar, a 3 or 5 oz jar will certainly be fine.

Recipe courtesy: Keith Hancock

Ingredients

• 10 oz mayonnaise

• 16 oz cheddar cheese

• 1 jar (4 oz) diced pimentos

• 1 jar (5.75 oz) diced green olives

To taste:

• Garlic powder

• Hot sauce

• Black pepper

• Other cheeses

Preparation

Grate the cheese(s) into a medium bowl.

Add the whole jar of diced pimentos, including the juice if desired. Add diced olives and seasonings.

Spoon in part of the mayonnaise and mix together with an electric mixer until just incorporated. Add mayonnaise and mix until it reaches the desired texture and continue mixing on high for several minutes until the spread is smooth. Cover and refrigerate.