CLASSIC PIMENTO CHEESE

Servings: 20

Start to finish: 10 minutes

8-ounce block of extrasharp yellow cheddar cheese

8-ounce block of extrasharp white cheddar cheese

4-ounce jar of Dromedary pimientos with liquid

2-3generous tablespoons of real mayonnaise such as Hellmann’s or Duke’s

Fresh ground black pepper to taste

Grate cheese into a deep bowl using the largest holes on your grater. Pour the entire jar of chopped pimentos on the cheese. Scoop 2 generous tablespoons of mayonnaise out of the jar and stir everything together with a fork, mashing the cheese and pimentos together. If it is too dry, add more mayonnaise. Grind 2-3 coarse rotations of fresh black pepper on the pimento cheese and mix well. Taste for seasoning and adjust with pepper or mayonnaise as needed. I find that the cheese and mayonnaise are salty enough and you will not need to add any salt.

Spoon pimento cheese into a glass jar with a fitted lidI like to use a wide mouth mason jar which then makes a nice serving dish as well. The pimento cheese good immediately but is even better the next day.

Nutrition information per serving: 109 calories; 83 calories from fat; 9 g fat (6 g saturated; 0 g trans fats); 25 mg cholesterol; 160 mg sodium; 1 g carbohydrate; 0 g fiber; 0 g sugar; 5 g protein.