My little corner of the world

For those of you who have no idea what I’m talking about, stop right now and read this. There! Now you’re enlightened.

I think everyone in the South makes their own pimento cheese differently, but among all the varieties, there are always three ingredients that are always added: pimentos, Cheddar cheese, and Duke’s mayonnaise. Don’t even *think* about using Hellman’s, or even worse, Miracle Whip! No sirree, you can’t call it pimento cheese unless you use Duke’s.

The batch I whipped up this morning was something I came up with all on my own. OK, Michael gave a little suggestion (”Grandmother always put sugar in hers…”) that really made this turn out to be the best pimento cheese I’ve ever had. And just think - you can make it yourself in fifteen minutes.

Beth’s Pimento Cheese

• 1 lb block sharp Cheddar cheese
• 1 small jar diced pimentos, drained
• 2-3 cloves garlic, finely minced
• 2 tablespoons grated onion (if you don’t want to use fresh, used 1 tbsp dried minced onion rehydrated with 1 tbsp water)
• pinch or two of cayenne pepper
• 2 dashes hot sauce
• 1 tablespoon sugar
• Salt and pepper, to taste
• 1/4 cup Duke’s mayonnaise
• 3-4 strips crumbled bacon

Grate the cheese and put in a large food processor. Add the pimentos, garlic, onion, cayenne pepper, hot sauce, salt and pepper and pulse until combined. Do not let it get to a puree! Add the mayonnaise and pulse until well mixed. If you prefer a looser consistency, add more mayonnaise, one tablespoon at a time. until desired consistency. Fold in the bacon and serve on white bread. Enjoy!!