Red Rind Pimiento Cheese
This recipe by Vetra Alderson Stephens comes from her grand daughter Alexie van Beuren and Dixie Grimes, co-owner of the BTC Old-Fashioned Grocery in Water Valley, Mississippi.
Whatcha Need:
- 1 pound red rind hoop cheese, shredded (4 cups)
- 1/2 cup chopped pimientos
- 1/2 cup Hellmann's mayonnaise
- 1 teaspoon granulated onion
- Dash of Tabasco sauce
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1/8 teaspoon dry mustard
- 1/8 teaspoon sweet paprika
- 1/8 teaspoon white pepper
- Pinch of sugar
- Salt to taste
Whatcha Do:
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In a medium bowl, combine the cheese, pimientos, mayonnaise, Worcestershire sauce, Tabasco, granulated onion, granulated garlic, mustard, paprika, white pepper, and sugar. Using your hands, mix thoroughly until creamy. Season with salt to taste. Refrigerate for at least 4 hours before serving.
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This pimento cheese will keep for up to 7 days, in the refrigerator, in an airtight container.
