One of the firstdishes Southern cooks masteris homemade pimento cheese.
In a dish this simple, texture is important.
The time you take to pull out yourbox graterand shred by hand will pay off in taste.
Credit:Hector Manuel Sanchez
Can’t wait for your next gathering to whip up a batch of Southern pimento cheese?
jar diced pimiento, drained
1teaspoonWorcestershire sauce
1teaspoonfinely grated onion
1teaspoonground red pepper
1cupchopped pecans
1(8-oz.)
block extra-sharp Cheddar cheese
1(8-oz.)
block sharp Cheddar cheese
Celery sticks and assorted crackers
Directions
Make the mayo mixture.
Toasting brings out the rich flavor of the nuts.
Preheat your oven to 350.
(Stirring helps to ensure even browning.)
Trust us texture matters.
Using the small side of a box grater, finely shred extra-sharp Cheddar cheese.
Then use the large side of the grater to coarsely shred sharp Cheddar cheese.
Fresh cheese makes a difference.
Add pecans and shredded cheeses to mayo mixture, stirring until blended.
it’s possible for you to store it in the refrigerator up to 1 week.
