Homemade Pimiento Cheese

It's fresh.  It's cool.  It's cheesy.  It's a Southern classic and it's so good.  This is my recipe, adapted from a cookbook my Mother in law bought me years ago while on a weekend trip to Eureka Springs, Arkansas.

Pimiento Cheese spread is a great snack with crackers on a hot day, like today.  I hate humidity!

I served crackers from this vintage transferware biscuit barrel and the cheese spread in a matching trinket box by Masons.  

Lots of  blue transferware is for sale in my Etsy shop, HERE.

Pimiento Cheese

1 1/2 cups grated Mild Cheddar cheese

1 cup grated Swiss cheese

1 cup grated Sharp Cheddar cheese

(don't worry about exact measurements on the cheese)

1 4 oz. jar chopped pimientos, well drained

1 Tablespoon sugar

dash of salt

couple dashes white pepper

couple dashes garlic powder

couple dashes tobasco or hot sauce

about 1-2 cups of mayonnaise 

In a mixing bowl, combine your grated cheddars,

with the grated Swiss cheese,

the all important chopped and drained Pimientos,

sugar for a hint of sweetness,

 a couple dashes of this:

and this:

and of course this: (doesn't everything unsweet need garlic?)

and a few plops of mayo like this:

And stir until the mixture resembles something like this:

Then you can have fun serving it on pretty blue transferware, 

daintily spread onto crackers

or gorge-worthily heaped onto toasted bread (super gorge worthy with the addition of ranch dressing and a couple slices bacon!)

  OH. MY. YUM.

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