Ahhhh...pimento cheese. How I've missed thee. I didn't start eating it until way later in life until I found a brand that had some flavor. The downside to that is the truth that i can't afford $6.50 a pound for it. If you can catch the ingredients on special at the friendly neighborhood grocery store, you can get the cost down to about $2 a pound. A lot of people use cheese that has no bite. They use miracle whip which makes it sour. Then, I found the secret and tasty combination of ingredients. Here's a fantastic recipe for a classic dip, stacker, topper, and otherwise beautifully tasty southern delicacy. Here are the ingredients.
2 cups of shredded extra sharp Cheddar Cheese
1 cup of light mayonnaise
1/2 cup of sour cream
1/4 cup reduced fat cream cheese
2-3 pieces of jarred marinated red pepper (diced)
1/2 onion (diced)
1 tbsp salt
1 tsp black pepper
1 tsp Cajun seasoning (or 1/2 tsp cayenne pepper or red pepper flakes)
Best thing to do is to have the cheese very cold for mixing purposes. I personally freeze it overnight and let it sit and thaw for about 20 minutes before mixing. Put the ingredients in order into a mixing bowl and mix until fully distributed wet to cheese. It will be decently firm and you won't be able to see any shreds of cheese. Its creamy, its spicy, its sharp. Its everything that's good about pimento cheese with a third of the cost and twice the taste of the cheap Ruth's brand that has no flavor. Hope you enjoy it. Another variation of this is pepper jack pimento cheese. Just sub the cheddar with shredded pepperjack and reduce the pepper. It's delicious
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