Carolyn and Ben’s Pimiento Cheese
The original recipe for this pimiento cheese is from my friends Carolyn and Ben Hodges of Brandon. I added a few extra seasonings and have made it hundreds of times. It is so easy, and everyone loves it and requests the recipe. It is so versatile and can be served in fillo cups, puff pastry cups, on crackers or chips, or as sandwiches. When I serve it as tea sandwiches with the crusts removed, I dip the edges in finely chopped toasted pecans. It is simply delicious!
1 (4-ounce) jar diced pimientos with juice
1 (16-ounce) package shredded mild Cheddar cheese
½ to ¾ cup Hellmann’s mayonnaise
½ teaspoon each salt, white pepper, and black pepper
½ to 1 teaspoon Tony Chachere’s seasoning
In a large bowl, stir all ingredients together. Check seasonings, and add more if desired.
Yield: 2½ cups
