Pimento cheese really doesn't need an introduction. It's rich and creamy with a slightly piquant quality balanced out by a little smack of heat. Everyone has their own take on the recipe but the basics always remain the same, cheddar, mayo and pimento. I prefer to choose a well aged cheddar (Red Fox for instance), something that has a little bite and that gets you in the back of the palate. In terms of heat I like to combine Franks Red Hot, which adds a vinegary kick and then some straight up cayenne. Serve it with crackers, celery or as a sandwich filler.
250g extra old cheddar
1/2 cup cream cheese
1/2 cup mayonnaise
1/2 cup drained pimentos, divided
2 tbsp hot sauce
1 tbsp Worcestershire sauce
1 tsp onion powder
1/4 tsp cayenne (optional)
2 green onions, thinly sliced.
Break the cheddar cheese into small chunks and place in a food processor. Process on low until you have small cheese crumbles.
Add the cream cheese, mayonnaise, 1/4 cup of the pimentos, hot sauce, Worcestershire, onion powder and cayenne. Process until everything is smooth and well combined.
Transfer to a storage container and stir in the remaining pimentos and green onions.