My interpretation of the pimento cheese recipe served annually for over 40 years at the Masters Gold Tournament in Augusta, Georgia. I believe you will enjoy.
10 ounces sharp cheddar cheese, grated
6 ounces Pepper Jack cheese, grated
1 garlic clove, rough chopped
1 medium Kosher dill pickle, chopped
1 jar pimentos (4 ounces), drained, chopped, and juice reserved
1/4 teaspoon Tobasco sauce
A dash of Worcestershire
1/2 cup Hellmann’s Mayonnaise
Salt and ground black pepper to taste
- In the bowl of a food processor, combine garlic, dill pickle, Tabasco, Worcestershire, and mayonnaise. Pulse until well combined and transfer mixture to a medium bowl.
- Add both cheeses, pimentos, salt and pepper. Mix by hand until all ingredients are well combined. If necessary add a small amount of pimento juice to make mixture creamier.
- Refrigerate for at least 4 hours before serving. Spread will keep for up to a week in the refrigerator.