- 1 – 16 ounce jar diced pimientos
- 2 pounds Wisconsin red hoop cheese
- 1 pound Vermont white cheddar cheese
- 1 1/4 pounds white aged cheddar cheese (sharp and nutty)
- 1/2 pound extra sharp yellow cheddar cheese
- 8 ounces cream cheese, softened
- 2 1/2 cups mayonnaise (I prefer Duke’s)
- 1/2 cup sour cream
- 1/2 sweet onion, shredded till it’s pulpy (keep the liquid)
- 1 teaspoon sea salt
- 3/4 teaspoon black pepper
- 1 teaspoon red pepper
- 1 tablespoon plus 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 3 tablespoons chives
- Place the pimientos in a very fine strainer to drain.
- Shred the four cheeses and mix together in a very large bowl. Set aside.
- Using an electric mixer, beat the cream cheese in a separate bowl until fluffy.
- One at a time, add the mayonnaise, sour cream, and onions with their liquid to the cream cheese, blending after each addition.
- Add salt, black and red pepper, Worcestershire sauce, and garlic powder and blend thoroughly.
- Pour mixture over the shredded cheese and stir gently until all the cheese is moist and the spread has a uniform appearance.
- Stir in drained pimientos and chives.
- Cover and refrigerate, preferably for at least four hours.
The consistency will firm considerably if the pimento cheese refrigerates overnight. It will keep in your refrigerator for weeks but never lasts that long in ours. I give it out in small containers to family and friends.
Use it as a spread on crackers, pita bread, celery–practically anything. And don’t forget to grill yourself a sandwich in butter and have it with some tomato soup.