Pimento Cheese (ATK)

By hmp13

Both white and orange extra sharp cheddar work well here; avoid long aged cheddars. An equal amount of roasted red peppers may be substituted for the pimentos.

Ingredients

• 1 (4 ounce) jar pimento peppers, drained and patted dry (1/2 cup)
• 6 tablespoons mayonnaise
• 2 garlic cloves, minced
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon hot sauce, plus more to taste
• 1 pound extra sharp cheddar cheese, shredded (about 4 cups)
• Salt and pepper

Preparation

Step 1

Process the pimentos, mayonnaise, garlic, Worcestershire and hot sauce together in a food processor until smooth, about 20 seconds. Add the cheese and pulse until uniformly blended, with fine bits of cheese throughout, about 20 pulses. Season with salt and pepper and more hot sauce to taste. Serve or refrigerate until needed. (the pimento cheese can be refrigerated in an airtight container for up to 2 weeks; let sit at room temperature for 15 minutes before serving.)