Masters Pimento Cheese

By RoketJSquerl

This recipe was passed along to my family in Augusta, Ga., in the early 1970s.

Ingredients

• 1 Pound Extra-sharp Cheddar Cheese, Vermont white preferred
• 1/2 Pound Monterey Jack Cheese, or Medium Cheddar
• 2 Medium Kosher Dill Pickles (the Original Version of the Recipe Called for Claussen's Pickles, but I've found that most brands suffice)
• 2 Cloves Garlic (three Cloves Yields a Powerful Garlic Punch, adjust the amount to suit your taste) (2 to 3)
• 1 Jar Pimentos (or Pimientos (4 ounce) as they are also called), drained
• 1/2 Medium Onion, grated

Preparation

Step 1

Cut all ingredients except the pimentos into large chunks. (The pimentos are already chopped.) Place all ingredients in a food processor and pulse just long enough to roughly chop. You don't want to puree the ingredients, just make them pliable for the next step.

Put in large bowl and mix with about 3 good tablespoons of mayonnaise. (I use Duke's, a Southern brand based in Richmond, Va., that many pimento-cheese aficionados prefer.)

Refrigerate, but set out for 20 to 30 minutes before use.