Treva’s Pimiento Cheese
10m prep 0s cook 10m ready
About 1 ½ cups Megan’s great-grandmother, the matriarch of her close-knit North Carolina family, made enough pimiento cheese for everyone to take home with them after Sunday lunch (or, as they call it, dinner) every week until she was ninety-seven years old. Her recipe is one of the simplest we know—sharp Cheddar, just enough mayonnaise to hold everything together, jarred pimientos, and a pinch of sugar—but probably the best. We have added some optional ingredients for the adventuresome, but we prefer it done Treva’s way.
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Ingredients
- 2 cups grated sharp Cheddar (8 ounces)
- ¼ cup chopped well-drained jarred pimientos
- 6 tablespoons mayonnaise
- Pinch of sugar
- (1 garlic clove, minced)
- (1 ½ teaspoons lemon juice)
- (½ teaspoon dry mustard)
- (⅛ teaspoon cayenne pepper)
- Crackers
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Step 1.
Combine in a medium bowl: 2 cups grated sharp Cheddar (8 ounces); ¼ cup chopped well-drained jarred pimientos; 6 tablespoons mayonnaise; Pinch of sugar; (1 garlic clove, minced); (1 ½ teaspoons lemon juice); (½ teaspoon dry mustard); (⅛ teaspoon cayenne pepper)
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Step 2.
Beat with a wooden spoon until combined. Serve with: Crackers
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Step 3.
or use as a sandwich spread.
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