Pimento cheese is well known throughout the southern United States, there are probably as many recipes as there are refrigerators. The basic recipe is chedder cheese, mayonaise and pimento (roasted red peppers) Those of you who have read my other recipes know I have to kick up the heat so here is my version
Step 1: Lets Go Shopping
A simple line up of ingredients done to my taste. I like velvetta, a processed cheese, as well as chedder. Miricle Whip is a bit more heart friendly than mayonaise but its kind of sacrilidges in this dish. For the kicked up spice I'm using jalapeno's in adobo sauce.
Chedder cheese (Im using white extra sharp)
Jalapenos in adobo sauce
Container with lid
Step 2: Pre Step.. Cuttiing the Cheese.......
Velvetta cheese is very soft and difficult to grate, I cut off a chunk, stick it in a plastic bag and into the freezer for about a half hour
Step 3: Watch Your Knuckles
For a very simple tool a grater can be very dangerous to your fingertips and knuckles so be careful here unless you like blood in your food and bandages on your fingers.
Grate your cheese or cheeses into the container your going to mix and store the cheese in, this will save on washing up
Step 4: Kick It Up
take a couple of your jalapenos and some adobo sauce, put it all on a plate or other cutting surface. Chop, slice, dice, mash or smash the peppers
Step 5: The Mix
scrape, spoon or otherwise get the peppers and sauce from the previous step into the bowl of grated cheese. Add your mayonaise or miricle whip and stir. Does it look to dry? (pic2) add more miricle whip and stir some more until it looks like pic 4
Step 6: Serve It Up
There's a lot of ways to enjoy pimento cheese, the basic but very popular spread on white bread, as a dip with dorito's, corn chips or pita crisps, on crackers or as Im doing here on lightly toasted whole grain. It also makes an awesome grilled cheese sandwich