Dorie’s Pimento Cheese

Dorie’s Pimento Cheese

AuthorJulie

Dorie's Pimento Cheese

a generous 1/3 cup packed pimentos (I used a 4 1/2 oz jar)
8 oz (227 g) extra-old cheddar
2 oz (57 g) old cheddar
3 Tbsp mayonnaise
1/4 tsp salt
1/4 tsp cayenne

1

Press the pimentos between paper towels to absorb any excess moisture. Cut them into a few pieces if they're whole. (It seems the ones available in Canada are most often chopped.) If you're using block cheese, cut it into chunks.

2

Combine the cheeses and pimentos in a food processor and pulse a few times to begin chopping them. Add the mayo, salt and cayenne and process until the mixture has the texture of tiny-curd cottage cheese, scraping down the side of the bowl as needed. If you'd like to process it further, it will be more like a spread, and that's fine.

3

Scrape into a crock, bowl or jar and refrigerate for at least 4 hours before serving. Makes about 2 cups.

Ingredients

 a generous 1/3 cup packed pimentos (I used a 4 1/2 oz jar)
 8 oz (227 g) extra-old cheddar
 2 oz (57 g) old cheddar
 3 Tbsp mayonnaise
 1/4 tsp salt
 1/4 tsp cayenne

Directions

1

Press the pimentos between paper towels to absorb any excess moisture. Cut them into a few pieces if they're whole. (It seems the ones available in Canada are most often chopped.) If you're using block cheese, cut it into chunks.

2

Combine the cheeses and pimentos in a food processor and pulse a few times to begin chopping them. Add the mayo, salt and cayenne and process until the mixture has the texture of tiny-curd cottage cheese, scraping down the side of the bowl as needed. If you'd like to process it further, it will be more like a spread, and that's fine.

3

Scrape into a crock, bowl or jar and refrigerate for at least 4 hours before serving. Makes about 2 cups.

Dorie’s Pimento Cheese
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