Pimento cheese really doesn’t need an introduction.  It’s rich and creamy with a slightly piquant quality balanced out by a little smack of heat.  Everyone has their own take on the recipe but the basics always remain the same, cheddar, mayo and pimento.  I prefer to choose a well aged cheddar (Red Fox for instance), something that has a little bite and that gets you in the back of the palate.  In terms of heat I like to combine Franks Red Hot, which adds a vinegary kick and then some straight up cayenne.  Serve it with crackers, celery or as a sandwich filler.

INGREDIENTS

250g extra old cheddar

1/2 cup cream cheese

1/2 cup mayonnaise

1/2 cup drained pimentos, divided

2 tbsp hot sauce

1 tbsp Worcestershire sauce

1 tsp onion powder

1/4 tsp cayenne (optional)

2 green onions, thinly sliced.

COOKING INSTRUCTIONS

1. Break the cheddar cheese into small chunks and place in a food processor.  Process on low until you have small cheese crumbles.

2. Add the cream cheese, mayonnaise, 1/4 cup of the pimentos, hot sauce, Worcestershire, onion powder and cayenne. Process until everything is smooth and well combined.

3. Transfer to a storage container and stir in the remaining pimentos and green onions.

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