Classic Pimento Cheese

Pimento Cheese and Cheese Plate

  • Servings: 2
  • Difficulty: easy
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Pimento Cheese and Cheese Plate
To me pimento cheese growing up was a bit nasty because my Mom and even Jill used Miracle Whip. Nasty. My eyes were opened several years ago when Jill and I found this quaint Whiskey bar that served it as an appetizer with plain saltine crackers and Tabasco. That stuff changed pimento cheese for me because it wasn’t tainted by Miracle Whip. I grew to crave it so started search southern cookbooks and blogs for “the recipe”

I have dabbled with several recipes slowly tweaking and adjusting until I got it to where I wanted it to be. Below is pretty close to my perfect pimento cheese, if you let it sit for one day. If you don’t let it sit the onion can tend to over power and needs a day to mellow out.

As for the cheese plate we were settling in for Sunday night football and decided to whip up a simple cheese plate that included balsamic vinegar, tomato, red onion dip for bread along with our favorite that is cream cheese topped with jalapeno jelly.

8 oz of freshly shredded extra-sharp white cheddar cheese
8 oz of freshly shredded yellow sharp cheddar cheese
3 tbs of room temperature cream cheese
1 small jar of diced pimentos lightly squeezed
1/3 cup of Dukes Mayo
1 tbs of grated shallot or yellow onion (finely grated)
2 tbs of Worcestershire Sauce
2 tbs of Apple Cider vinegar
1 tbs of Tabasco (optional)
2 tsp of dried mustard powder
pinch of white sugar
1 tsp of Black Pepper and
1 tsp of Kosher Salt

Shred your cheese into long strands. Mix everything in a bowl and let it sit in the fridge overnight. Diced jalapenos are nice but then it’s not “classic:

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