Pimento Cheese Recipe By Julie Taras Wallach

Recipe adapted from Julie Taras Wallach

Pimento Cheese
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Pimento Cheese 
  • 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
  1. 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.
  2. 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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