Why have I never tried making pimento cheese before? I am a fan of cheese, especially Cheddar. Especially old, sharp Cheddar.
And I was, though I can hardly imagine it now, a Squeez-a-Snak eater. Do you remember this product? Here’s an ad for it:
You can see from the spelling of the product’s name how fantastic it would have been! I’m not sure how much of what was in the plastic wrapper that spread came in was actually cheese (it did not require refrigeration), but I loved that stuff.
Pimento cheese is not really anything like Squeez-a-Snak. It’s much, much better. When I decided to make some, I started hunting through my cookbooks and searching online to find a recipe. There were as many different recipes as sites I visited and books I read. Here’s mine.
First, get the cheese and grate it.
Add the mayonnaise,
the Worcestershire sauce,
and the Dijon mustard.
I used Sriracha chili sauce. Other recipes I read used hot sauce or cayenne pepper for some heat.
Put half a teaspoon of the Sriracha chili sauce into the mix.
For some smoky flavour, add some sauce from chipotle peppers in adobe sauce.
Mix all that together.
Now, the pimento part. For some reason, I bought this gigantic bottle of roasted red peppers. I guess I will be making a lot of pimento cheese in the future.
Lay the red peppers on the cutting board.
Dice the peppers.
Add the peppers and any juice to the cheese mixture and stir.
It’s a bit runny now, but after a few hours in the refrigerator, it will firm up and the taste will improve.
Here’s pimento cheese on crackers.
Fill up the channel of celery sticks with pimento cheese. Or as the ad above describes this: “grooving in celery”.
Or spread some on slices of baguette and toast them.
8 oz. old cheddar cheese, finely grated
3/4 cup mayonnaise
1/2 tsp. Worcestershire sauce
1/2 tsp. Dijon mustard
1/2 tsp. Sriracha chili sauce
1/2 tsp. chipotle peppers in adobe sauce, mashed into a paste
2 – 3 oz. diced pimentos
Mix all ingredients together. Store in the refrigerator.