Prep 15 mins
Cook 0 mins
This pimento cheese recipe has been my favorite for years for making finger sandwiches. The secret ingredient is hot water, which softens the cheese (but doesn't melt it totally) and allows the chef to use less mayonnaise (and fat!. The addition of chopped fresh chives adds flavor and color. If I want more "kick" I add more grated onion and tabasco, and rev up the cheese to Extra Sharp Cheddar. This recipe is adapted from the Gourmet Gallery Cookbook (St. Petersburg Museum of Fine Arts, Florida) published in 1975.
- 4 cups grated sharp cheddar cheese
- 1 (4 ounce) jar pimientos, chopped
- 1 tablespoon finely grated onion
- 3 -4 tablespoons freshly chopped chives
- 1⁄2 cup very hot water
- 1⁄2 teaspoon Tabasco sauce
- mayonnaise, enough to reach desired spreading consistency
- In large mixing bowl, mix together cheese, pimentos, onion, and chives. Pour over it the hot water (I heat it in the microwave, not quite to a boil) and mix well. Mix in tabasco sauce; add mayonnaise enough to reach desired speading consistency.
Interesting recipe. I loved the idea of adding the chives, but I experimented with a little of the mixture, adding the hot water. Not for me, since I like chunky pimento cheese.Spread on Pumpernickel bread roll with garden-fresh butter lettuce. Made for Chives in May event in French Forum.