PIMENTO CHEESE SPREAD back to home
I had forgotten all about the pimento cheese of my youth until i saw a recent recipe for it in a Williams Sonoma catalog. Back in the 50’s Kraft made a pimento cheese that came in little juice glasses - with a tin lid- we used it as a spread- mostly to fill up celery sticks. They still make some version of it. I tweaked W. S.’s and this is what i came up with. It’s great as a veggie spread/dip and a topping for grilled burgers.
8 ounces sharp cheddar cheese- fine shredded- i like white cheddar
1 4 oz jar chopped pimentos, drained
5 scallions- very thin sliced- white and light green parts
dash cayenne- to taste
2 T mayo (optional)
Belgium endive or celery sticks
Combine the cheese, scallions and pimentos well. Add the cayenne pepper to desired hotness. Refrigerate and let the flavors meld.
You can make this in a food processor (i do) Rough chop the scallions and cheese and put into the work bowl that is fitted with the steel knife. Pulse until well combined. Add half the pimentos and pulse some more. Transfer to a mixing bowl. Add the, cayenne and the rest of the pimentos. Refrigerate. I have had success in freezing this.