Pimento Cheese

So who remembers it? Who did it? Who had it done to you?

I remember it. Growing up (in Texas if you haven't already figured that one out), we always seemed to have a tub of pimento cheese in the fridge at my house, at my Grandparent's house, at my friends' houses...it was everywhere. It was the Randall's variety that made its home in our fridge, and that tub was actually a treat in comparison to the mayo and american cheese sandwiches we would get most of the time. But, have you ever had it homemade? It is not that difficult and is way more pleasurable!

If you have never had the tub version of this Southern staple, I urge you to go ahead and make this recipe and be very, very content. If you have ONLY had the tub version and developed a bad taste in your mouth from it, please give pimento cheese another try and give this a whirl. If you have had the pleasure of having it homemade, then Godspeed, my friend, you are fully aware of the power of the upscale mayo and cheese sandwich. Enjoy!

Shred about 3 cups of sharp cheddar cheese.

Drain a jar of diced pimentos and add to the cheese. Half a jalapeno, remove the seeds and ribs, and finely dice it.

Ain't those colors purdy now? Ok, so add the jalapeno to the cheese & pimentos with the mayo, garlic powder and salt & pepper. Mix thoroughly. Best if chilled before serving, but dive on in, if you must! Serve with crackers and sliced bread, if for a party (like my Super Bowl 2012 picture below). Definitely worthy between two slices of bread, as well!

Recipe Card

3 cups shredded sharp cheddar cheese
1/2 large jalapeno, seeds and ribs removed & finely diced
jar of diced pimentos, drained
1 teaspoon garlic powder
3/4 - 1 cup of mayo (start w/ 3/4 cup, then add to taste)
salt and pepper to taste