When I was pregnant with Jack, I had a mayonnaise fetish. Considering I really don't like to have much to do with mayo when I'm not expecting, that was a very odd thing for me to want on a continual basis! (Needless to say, I certainly packed on the pounds with him...) We had a church picnic last Sunday, and as I was considering something picnicky (I am almost certain that is not a word) to make, the first thing that came to mind was a recipe I nearly ate my weight in with him: pimiento cheese!
I am not a fan of store-bought pimiento cheese. The sweetness of it generally puts me off, and it all tends to have a certain tang I'm not particularly fond of. The homemade version, though? Scrumptious! The following recipe came from my mom, and it is ridiculously easy to make.
One tip: if you can possibly get your hands on it, I highly recommend trying Duke's mayonnaise in this recipe. Man, is that stuff good - so fresh and lemony! I have to thank Miss Donnell for introducing us to it. :)
Fabulous Pimiento Cheese
1 (8-oz.) loaf Velveeta, cubed
1 (8-oz.) package shredded sharp Cheddar
1 (8-oz.) package shredded Mexican cheese blend
1-1/2 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 (4-oz.) jar diced pimiento, drained
A few drops of Tabasco (optional)
1 cup (yes, an entire cup!!) mayonnaise
Process half of cheeses in a food processor until smooth, stopping to scrape down sides. Transfer to a bowl. Process remaining cheeses, sugar, salt, pepper, and Tabasco in food processor until smooth, stopping once to scrape down sides. Stir into cheese mixture in bowl; stir in pimiento and mayonnaise.