If you are from the south, this little bit of heaven shows up as often as potato salad at picnic or party. I first tasted it in El Centro Ca. at a downtown drug store. They made me a pimento cheese and liverwurst sandwich, which hooked me for life on pimiento cheese spread. I showed up every Wednesday just to be able to watch them make the spread in a huge meat grinder looking thing, out by the soda fountain. The drug store had a very small kitchen and 12 seat counter set up, and yes they made malts too. I was trying to figure out the proportions as I really didn’t need a gallon of the stuff, and it gave me a good reason to have a sandwich with the cheese spread slathered on it once a week. I would have gone to work there if I thought I could squeeze the recipe out of the southern lady who made it. She was keeping her recipe a well-guarded secret, I think she used sandwich spread instead of mayo, but I’m not sure. I tried it once and found it very sweet, so maybe it was not sandwich spread after all. There are as many versions of this spread as there are grandmothers it seems. Here is mine
.
8 oz. grated extra-sharp cheese
8 oz. Colby or mild American cheese, grated
4 oz. Cream cheese or Nonfactual cheese
2-3 Tb Green onion use both green and white parts. You could use a white onion chopped into very small pieces as a substitute
½ tsp Garlic powder
¼ tsp onion powder
¼ tsp celery salt, or use ½ tsp celery flakes ground fine
¼ to 1 Tb Worcestershire sauce, taste test this as you go to suit your personal taste. I use ½ Tb.
4 oz. jar diced pimientos, undrained
½ tsp prepared mustard or ½ tsp vinegar, red wine vinegar is nice
½ – 1 C Dukes Mayonnaise to taste, this depends on how spreadable you want the cheese to be. If you like use Miracle Whip many people like it better, maybe it is less salty.
1-2 tsp sweet pickle relish
1/2 tsp. salt (you can omit this if using mayo, as it is salty in itself)
1/8 tsp ground pepper
Option:
Try one or more of these options for a little change
1-2 Tb Sugar
¼ tsp cracked red pepper
½ tsp paprika
1 tsp green olives chopped fine
½ cup diced Velveeta Cheese
Place everything but the cheese into a food processor, pulse until mixed.
Add all the grated cheese, and blend.
Taste Test and adjust to your taste if needed.
Chill. Flavor is even better if you make it a day ahead of serving. You can taste test and add more ingredients if you like before serving, but I find I rarely need to add anything.
I’ve been known to use Monterey Jack Cheese instead of Colby, cracked red pepper, or finely chopped jalapeño chili pepper.
Spread on sandwiches or serve with crackers or celery sticks.