The Pate of the South
May is Pimento Cheese Month, and as the temperature rises, I get in the mood for the pate of the South.
It makes a great snack, lunch or dinner. Sometimes I even eat it for breakfast.
I tend to keep my pimento cheese simple —not too many ingredients and not too much mayo.
Below is a recipe I like. Sometimes I vary it by using Worchestershire sauce instead of hot sauce. Sometimes I skip the green onions.
Do you have a favorite recipe for pimento cheese? Send it along!
Pimento Cheese
1 pound sharp Cheddar cheese, grated
6 ounces jarred pimentos, drained and chopped, or 1/2 to 3/4 cup chopped roasted red bell peppers (See Note)
8 tablespoons (1/2 cup) good-quality mayonnaise
1/4 cup minced green onions
Freshly ground black pepper to taste
A few drops of hot-pepper sauce
In a large bowl, combine cheese, pimentos, mayonnaise and green onions. Add a generous amount of black pepper, and a few drops of hot-pepper sauce to taste.
