Tex-Mex Pimento Cheese
Serve this spread with the usual crackers, spread on a sandwich in place of a slice of regular cheddar. I promise it will not disappoint.
Makes 4 Cups (recipe easily halved)
2 cups jalapeño jack, shredded
2 cups sharp cheddar, shredded
1/3 cup chopped pimentos
1/8 cup chopped pickled jalapeños
1/2 cup mayonnaise (Duke’s is my favorite)
1/4 sour cream
Juice of 1/2 lemon or lime
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon cumin
1/2 teaspoon chili powder
Pinch of cayenne
Pinch of sugar
Combine all ingredients in a standing mixer bowl. Mix thoroughly with the paddle attachment until creamy and the pimentos are well distributed. Season to taste with salt and freshly ground black pepper. Refrigerate at least 3 hours before serving.
Pimento cheese will keep in an airtight container in the refrigerator for about a week.
Pro Tip: While you can certainly use pre-shredded cheese (and I have in a pinch) your spread will be creamier and the shreds less separated if you grate your cheese with a box grater.