Pimento Cheese

Pimento cheese needs a new public relations team

I only prepare pimento cheese to satisfy my own cheese-addiction issues. I love this stuff so much that I dream about it.

Pimento cheese was the dreaded family-reunion potluck dish for years. That’s because Aunt Wilma brought the store-bought stuff, and we all believed that’s what fancy folks did to try to kill us. Then I happened upon REAL pimento cheese. And my life changed. Yours will, too, and you will forever be indebted to me on this one.

Pimento Cheese

• 3 oz. cream cheese softened
• 1 8 oz. package sharp cheese, shredded
• 1 8 oz. package Vermont white cheddar, shredded
• 1 8 oz. package gouda cheese, shredded
• 1 cup, Duke’s mayonnaise (the best!)
• 1 small jar of pimentos, drained
• 1 tsp. garlic powder
• 1 tsp. black pepper
• ½ cup finely chopped toasted pecans
• About ⅓ of a cup of sweet hot pickles (preference in photos)

1. Mix well. And watch it disappear in a few days.
2. Serve with crackers and hot pepper jelly.

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