yield: 8 servings
prep time: 20 minutes, plus 1 hour to chill
If you live in the South, you know that prepared pimento cheese is readily available in stores, but it doesn’t begin to compare with the goodness of homemade. The best pimento cheese is made with freshly shredded cheese. Don’t skip that step; it really makes a difference!
• 1 (8-ounce) block sharp cheddar cheese
• 1 (8-ounce) block mild cheddar cheese
• 1 cup mayonnaise
• 1 (4-ounce) jar diced pimentos, drained
• 3 ounces cream cheese (6 tablespoons), softened
• 1 tablespoon finely chopped onions
• 1 tablespoon dill relish
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper
SERVING SUGGESTIONS:
• Sliced bell peppers or celery
• Pork rinds
1. Using the large holes on the side of a box grater, shred the cheeses into a large bowl.
2. Add the rest of the ingredients to the bowl with the shredded cheese and mix with a spoon until well combined. Refrigerate for at least 1 hour before serving. Leftovers can be stored in an airtight container in the refrigerator for up to a week.
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