Pimento Cheese

By Leite's Culinaria

Ingredients

1 pound sharp white Cheddar cheese ((or if you're a true Southerner, by all means, stick with orange Cheddar))
3/4 cup mayonnaise
One (4-ounce) jar pimentos (drained well)
2 tablespoons grated Vidalia or other sweet onion
Freshly ground black pepper
Crackers, toast points, crudités, or anything else you can think to serve with it

Prep Time10mins
Servings12

Instructions

Grate the cheese in a food processor or on the large holes of a box grater. (Just between us, a food processor is the way to go. Five seconds max. Although you can do it by hand just for old-time's sake to get that Southern nostalgia mood going.)

In a bowl or your food processor, mix the grated cheese, mayonnaise, pimentos, grated onion, and a few good grinds pepper until blended. Resist the urge to dig in immediately. Instead, cover it and stash it in the fridge for at least a couple hours and, preferably, 24 hours. (Trust us, the pimento cheese is unspeakably better after it rests. You can refrigerate it for up to 4 days, provided you can resist it that long.)

To serve, decant the pimento cheese into your loveliest serving dish. Serve with crackers, toast points, crudités, or anything you fancy.