Monday, December 29, 2008
Okay, we love homemade p'mento cheese.
One of my favorites, is the "homemade" (in the store) pimento cheese
from Conrad & Hinkle's Market in Lexington, NC.
The smooth & creamy, yet slightly lumpy spread is unlike any store bought.
I've always strived to make a batch just as good as Conrad-Hinkle's.
Most recipes have too many ingredients. And are too dry, and well, just not right.
So, Here is how I make pimento cheese.
Shreadded sharp cheese (about 1 cup)
Shreadded 3-4 cheese blend (about 1 cup)
Sugar (no more than 1 Tablespoon)
Salt (to taste)
Pepper (to taste)
Diced Pimientos, reserve juice (2-4ounce jar)
In a food processor, blend until smooth: the Velveeta, half of the cheeses, the sugar, and a touch of the reserved juice.
In a large bowl, stir together the processed cheeses, the pimentos, the remaining cheese and seasonings.
Add additional mayo to reach desired consistency. (It will absorb some of the mayo if you get too much the first day.)
Refrigerate overnight & add additional mayo to again reach spreading consistency.
This will about fill a 2-pound yogurt or sour cream container.