Pimento Cheese Spread

It’s important to know that you should never use pre-shredded cheese in this dish because it has a coating on it to keep it from sticking together and your dressing will not cling to it. You wind up with an undesirable texture. Nothing wrong with the flavor but the coating on the cheese will keep it from mixing well with the mayonnaise. Also I think a blend of sharp cheddar and medium cheddar is essential. I used jarred flame roasted red peppers instead of pimentos and about 1 tablespoon of grated sweet onion. By pureeing half the pepper instead of dicing it all, the pepper flavor is easier to distribute throughout. It’s important to know that you should never use pre-shredded cheese in this dish because it has a coating on it to keep it from sticking together and your dressing will not cling to it. You wind up with an undesirable texture. Nothing wrong with the flavor but the coating on the cheese will keep it from mixing well with the mayonnaise. Also I think a blend of sharp cheddar and medium cheddar is essential. I used jarred flame roasted red peppers instead of pimentos and about 1 tablespoon of grated sweet onion. By pureeing half the pepper instead of dicing it all, the pepper flavor is easier to distribute throughout.

8 oz. extra sharp cheddar

8 oz. medium sharp cheddar

¼ cup flame roasted red peppers I used Vigo brand and it wound up being about ½ of a 12 oz jar. Dice half and puree half.

1 tbsp finely grated sweet onion

¾ to 1 cup good quality mayonnaise I prefer Duke’s or ½ cup “Eat and Grow Thin” Dressing

1 or 2 shakes Worcestershire sauce

Directions at syrupandbiscuits.com

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