New Age Pimento Cheese With Chives

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.

• Ready In: 15 mins
• Serves: 32
• Yields: 4 cups

Ingredients

• 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

Directions

1. 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.