This classic Southern spread is loaded with zesty flavor and endless serving possibilities. It's quick and easy to make and so delicious as an appetizer with crudités and crackers, or enjoyed on sandwiches and biscuits, in deviled eggs, pasta, and more.
Course Appetizer, Condiment, Snack
Cuisine American
Keyword pimento cheese
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 12
Calories 34kcal
Ingredients
18-ounce block extra sharp yellow cheddar
18-ounce block extra sharp white cheddar
1roasted red pepper, roughly chopped (or 2-4 tablespoons of diced pimento peppers)
¼ - ½cupsmayonnaise, depending on how creamy you like it
1-2tablespoonsstone ground mustard
1-2tablespoonsdill pickle brine, such as Claussen
1large garlic clove, roughly chopped
Cayenne pepper, to taste
Kosher salt and freshly ground black pepper, to taste
Instructions
Using the shredder attachment of your food processor, shred the cheeses. Place the cheeses into a large bowl and set aside.
Using the blade attachment of your food processor, add the mayonnaise, roasted red pepper or pimentos, pickle brine, garlic, cayenne, and black pepper, and process until smooth. Taste, and add salt if you like. (Depending on how much pickle brine you add, you may determine that you don't need any salt.)
Add ¾ of the shredded cheese into the food processor and pulse until mixed and chopped to the texture you like (I prefer a rough, light mayonnaise consistency). Taste and add more seasoning if desired. Add the mixture to the large bowl, along with the remaining ¼ of the shredded cheese, and stir, mashing some with a spoon until everything is well combined.
Notes
-Makes about 1 quart-Serve with crackers, veggies, scrambled eggs, or as a sandwich.