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I probably should have sent this one out for the Masters. But I’m late. We had sickness run through the house. I’m going to give you three ways to make pimento cheese — three recipes. First, I’ll give you the one my wife’s family prefers that we use. Then, I’ll give you the one I grew up with. Then, I’ll give you the trendy one I don’t make. You can decide which one you like. Serve them all as a dip or on white bread sandwiches. I tend to eat it with Frito Scoops.
Pimento Cheese — The Arnold Recipe
16oz medium or sharp cheddar cheese, finely grated
4oz jar of diced pimentos, drained
1 cup Lite Miracle Whip (an extra 1/2 cup may be necessary)
1 tsp salt
Stir all ingredients together in a bowl and enjoy as a dip or sandwich spread. Store in the fridge. Honestly, I grate the cheese in the food processor with the grater, swap out the blade, and just use the food processor. By Christy prefers to use the fine holes on the grater, do it by hand, chop up the pimentos into finer pieces, and stir it all together with enough miracle whip to give it a spreadable consistency. There’s not really any measuring.
Pimento Cheese — The Erickson Recipe
16oz block of medium or sharp cheddar cheese, finely grated
1 4-ounce jar diced pimentos, chopped fine
1/4 cup grated onion (optional)
1 1/4 cups Hellman’s or Duke’s mayonnaise
1/4 tsp salt
1/4 tsp cayenne pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp white pepper
Stir together all the ingredients in a bowl and stir together. Store in the fridge.
Pimento Cheese — The Trendy Way
16oz finely shredded extra-sharp Cheddar cheese
8oz cream cheese, softened
½ cup Duke’s or Hellman’s mayonnaise
½ tsp dried red chile flakes
¼ tsp garlic powder
¼ tsp onion powder
1 (4oz) jar diced pimento, drained
salt and black pepper to taste
Place all the ingredients into the large bowl of a mixer. Beat at medium speed, with a paddle attachment if possible, until thoroughly combined. Season to taste with salt and black pepper.