Pimento Cheese Recipe By Julie Taras Wallach

Name: Pimento Cheese Recipe By Julie Taras Wallach
Cook time: 15 min
Total time: 15 min
Ingredients: 8 ounces extra-sharp cheddar cheese, grated and at room temperature; 5 ounces cream cheese, at room temperature; 5 ounces diced pimento, plus 1 tablespoon; 1 teaspoon fresh lemon juice; 1 teaspoon dry mustard; ¼ teaspoon cayenne pepper; ½ teaspoon Worcestershire sauce; 1 tablespoon pepper-pickling liquid or pickle juice; 3 ounces marinated artichoke hearts, drained and finely diced; 2 tablespoons finely chopped parsley; 2 tablespoons chopped chives; Salt and white pepper

By Tasting Table Staff/July 1, 2010 4:29 pm EST

Recipe adapted from Julie Taras Wallach

Pimento Cheese

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Pimento Cheese

Prep Time

minutes

Cook Time

minutes

Servings

servings

Total time: 15 minutes

Ingredients

8 ounces extra-sharp cheddar cheese, grated and at room temperature
5 ounces cream cheese, at room temperature
5 ounces diced pimento, plus 1 tablespoon
1 teaspoon fresh lemon juice
1 teaspoon dry mustard
¼ teaspoon cayenne pepper
½ teaspoon Worcestershire sauce
1 tablespoon pepper-pickling liquid or pickle juice
3 ounces marinated artichoke hearts, drained and finely diced
2 tablespoons finely chopped parsley
2 tablespoons chopped chives
Salt and white pepper

Directions

In a food processor, blend the cheddar cheese and cream cheese together until smooth. With the machine running, gradually add the 1 tablespoon of pimento, lemon juice, mustard, cayenne, Worcestershire and pickling liquid.
Pulse in the artichoke hearts (the mixture should be slightly chunky). Transfer the mixture to a medium bowl and fold in the remaining pimento and herbs. Season with salt and pepper to taste.

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