Ingredients
- 1/2 pound sharp cheddar cheese, grated (about 3 cups loosely packed)
- 1/2 cup homemade blender mayonnaise, recipe follows
- 1/4 cup (1 small jar) sliced pimientos with their juice or 1/4 cup chopped roasted red bell peppers
- 1/2 small onion, grated (about 1 tablespoon)
- Cayenne pepper
Directions
Mix together all the ingredients except for the cayenne. Season to taste with cayenne.
*Pimiento cheese is a staple of picnics and lunches throughout the South. It is spread on sandwiches, used as dip, and stuffed into celery ribs.
Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Blender Mayonnaise:
- 1/2 teaspoon dry mustard or 1 teaspoon prepared
- 1/4 teaspoon salt
- 1 large egg
- 1 cup peanut oil
- 1 tablespoon fresh lemon juice
Put mustard, salt and egg in a blender and blend for about 20 seconds. Add the oil very slowly, in droplets, and blend until all of the oil has been bound with the egg mixture and the mayonnaise is thick and creamy. Add the lemon juice and blend briefly to incorporate.
Yield: about 1 cup
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By Laura in Little...
Little Rock, AR
on July 17, 2007
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This might be good to some, but was just not what I was looking for. I guess my husband and I were expecting more the flavor and consistency you get from store bought pimiento cheese, which this does not deliver. I made this with half sharp cheddar and half white cheddar and the flavor of the cheese was good, but the consistency was off - it was a bit runny from the pimiento juice, not thick like store bought. Also, the onion flavor is VERY strong.
By Golden Lillikoi
San Antonio, TX
on August 14, 2005
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Hey!!! This is what most Puertorricans make for finger foods in potlucks, picnics, weddings (of course adorned with parsley to make it prettier, and other activities. Actually, you can find these almost ANYWHERE!!! Really good!
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