I must admit that never in my life had I made pimento cheese, but this weekend in honor of the Royal Wedding, I attended a wine and cheese party and decided to bring pimento cheese. A couple other varieties were on display as well, and we had ourselves a nice little tasting party.
This recipe I borrowed from Eatocracy, via John Currance from City Grocery Restaurant Group in Oxford, Mississippi. I changed things up a bit and used Cabot white cheddar instead of havarti, and chipotle Tabasco instead of the regular variety. We were also out of cayenne pepper so I used a bit of chili powder and ground red pepper flakes.
Yield – ¾ gallon (which is a heck of a lot. You can half everything for a normal sized amount)
4 cups shredded cheddar
4 cups shredded white cheddar ( I used Cabot brand)
12 ounces cream cheese (let it soften before using)
1 ½ cups bread and butter pickles, minced
¾ cup pickle juice
2 teaspoons cayenne (or ground chili powder and red pepper flakes as substitute)
2 tablespoons chipotle Tabasco
1 cup pimentos, drained and minced
¾ cup mayonnaise
Salt and pepper to taste.
Combine your cheeses, mayo, pickle juice and Tabasco in food processor until it is the consistency you want. I took the hand burr mixer to mince the pickles and pimentos and then added them to the cheese mixture in a large bowl.
Refrigerate for a few hours before using for a harder consistency. At least, that is what I prefer, but once you make it, it is your own!