|All dressed up and ready to go!|
I'm kind of a sucker for pimento cheese. It's always been a favorite of mine, but the tubs the commercial stuff comes in are either too small or too expensive, although I have been guilty of buying the giant size Prices' Pimento Cheese when I could get it. Hardly anyone sells it or understands pimento cheese up here in the Pacific Northwest, so I have been reduced to making it myself. This is one of my experimental version with which I am pleased.
It's kind of an "all-in" / clean off the cheese shelf kind of versions of this popular (at least in my neck of the woods it's popular) sandwich spread. Every wedding has to have little triangular tuna sandwiches and little triangular pimento cheese sandwiches, so if you're doing a sandwich supper for the potluck gang, here's the first of several really good sandwich fillers. I've already given you Sheila's vege-chicken salad. This goes great as a partner on the buffet board.
- Medium Cheddar Cheese (more of this than the others - you need that cheddary flavor)
- Velveeta Cheese
- Cream Cheese
- Swiss or American Cheese or whatever other cheesy oddments you have left on the cheese shelf in the fridge. The more the merrier I think.
- Green olives (stuffed with pimento)
- Black Olives
- More Pimento if you like lots of pimento
- Sweet pickle relish
- Pineapple (alternative to olives and pimento)
- Cut up the cheeses into cubes and place them into a food processor with the chopper blade set. Don't fool with the grater attachment. It's messy and unnecessary.
- Chop the cheese into chunky bits.
- Add a spoon or two of sweet pickle relish and bump the "pulse" button
- Add pimento and olives and bump the pulse button until everything is chopped. .
- Add Mayonnaise and bump the food processor a few times till it's blended in.
- Scrape it all into a nice Tupperware bowl (I like the glass ones best), put the lid on it and you're ready to take it to potluck with your vege-chicken salad.
- You can pretty much leave the rest of the recipe the same only leave out the olives, pimentos and pickle relish and substitute pineapple chunks and you have Pineapple Cheese. It is a little more sweet than your usual pimento cheese spread. It's a little different taste, but I really like the pineapple variant of this recipe. Warning! Don't mix pineapple and olives. The chemistry of the two doesn't mix well. I tried it. It's kind of bitter.
This is really good on those triangular sandwiches all made up in advance or you can just take the tub along and let folks make their own sandwiches with it. It also makes a nice dip kind of spread to put in the center of your vegetable and chips tray next to the French onion dip. I personally use Wheat Thins or tortilla chips to steal bites of pimento cheese out of the fridge even before we get to potluck.
As soon as I get me a can of Vege-links, I'll post my Vege-Weenie Sandwich Spread. It's really good stuff and makes a nice companion sandwich spread to pimento cheese. Meanwhile fool around with the recipe till it works just the way you wanted to. I knew a lady once who bulked her pimento cheese up with some kind of Jello. Not sure what flavor or whether it was unflavored gelatin, however she did it, it was really good stuff! So experiment yourself and come up with your own secret recipe.
Then don't forget to share it with me.
© 2017 by Tom King