Tasty Tailgating Part One: Perfecting Pimento Cheese

For those of you who dedicate your Saturday to college pigskin or those of you who go to the church of the NFL on Sundays, I thought I would share my newest recipe for a tasty tailgating snack, adapted from a recipe I found from the Junior League of Augusta (Ga.), Pimento Cheese--which is practically soul food for many Southerners. It's a zesty cheesy dip and spread that sure to delight all. If you think pimento cheese is similar to the processed stuff you find at the grocery store--rest assured, it is not. But--it is very easy to make!


You can put it on crackers or celery sticks for a nice snack--or make the famous Masters (as in golf tournament) sandwich. The key is to grate very sharp Cheddar cheese, and one thing that is truly not debatable. While purists tend to use the sharp Cheddar, pimento peppers, Hellman's mayonnaise and a little onion, there are many versions that use cream cheese, mustard, Worcestershire sauce, pickles, garlic, and more.

Pimento Cheese

Ingredients:
1 1/2 lbs. of sharp grated Cheddar cheese (I use a blend of white and yellow Cheddar)
1/2 cup of mayonnaise
1/4 cup of horseradish sauce (it gives it a delightful kick!)
4-5 dashes of Frank's Red Hot sauce
1 4-oz jar of chopped pimentos

Method:
Put the cheese in the food processer and pulse. Add the mayo, and pulse some more. Add the horseradish sauce and pulse some more. Add the hot sauce and pulse yet again. Add the pimentos, and you got it--pulse. Taste. Add salt and pepper as needed. Let sit in refrigerator to let the flavors meld. Voila! You can now make pimento cheese sandwiches or use as a nice spread for crackers and veggies. It will be a great snack for next week's game!