The Great Pimento Cheese Experiments Begin!

[Another work in progress- I'm getting it down before I forget what I did! ]

Today I finally got around to the first attempt at making Pimento Cheese. I loathed the stuff until about a year and a half ago I tried some AMAZINGLY DELICIOUS stuff at one of my fave pubs. While I won't go near super mayonnaise-y stuff, I love the chunky, a little on the dry side, very cheese-y Pimento Cheese. A lot. 

Mother's Everyday Pimento Cheese recipe at epicurious sounded quite yum and was declared the winner for the first go.  Of course, I made a few changes:

ingredients:

• 1/2 lb extra-sharp Wisconsin white Cheddar
• 1/2 lb extra-sharp Wisconsin (orange) Cheddar
• 1 (7-oz) jar whole pimiento, drained 
• 1/2 teaspoon black pepper
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon garlic salt
• 1/3 cup Duke's mayonnaise

prep:

Grate cheeses in food processor. Once complete dump it in a bowl, allowing yourself to toy with the idea you're gonna mix it by hand.

Change food processor blades from grating to chopping blade, then add mayo, black pepper, paprika, and garlic salt. Let the processor take those guys for a spin 'til well blended.

Then add the cheese back to processor bowl, chopping and blending a bit, and finally add pimiento for one last dance.

Once everything is well mixed, spoon into a covered container and chill for at least 2 hours to allow flavors to develop. 

yield: about 3 cups

note: Pimento cheese keeps, tightly covered and chilled, 4 days.

Note: this was ridiculously good, which has prevented me from tweaking it any further!