Pimento Cheese

Dr. Sweetpea and I were in Houston a few weeks ago to look for apartments. The day we arrived, we were absolutely ravenous and when we went to a restaurant for dinner, we wanted to eat everything. We asked the server what we should order for appetizers and he suggested Pimento Cheese dip. We've never tried it and we absolutely loved it after eating it for the first time. So of course I looked up recipes as soon as we got home. I decided to try the America's Test Kitchen recipe and both of us loved it!

Pimento Cheese

(Source: Americas Test Kitchen)

2/3 cup mayonnaise

2 tablespoons cream cheese, softened

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1/4 teaspoon cayenne pepper

1 pound yellow sharp cheddar cheese

1/3 cup pimentos, patted dry and minced (I used a 4 oz jar)

Whisk mayonnaise, cream cheese, lemon juice, Worcestershire, and cayenne together in large bowl.

Shred 8 ounces cheddar on large holes of box grater. Shred remaining 8 ounces cheddar on small holes of box grater. Stir pimentos and all cheddar into mayonnaise mixture until thoroughly combined. Serve. (Pimento cheese will keep refrigerated for at least 1 week.)