Pimento Cheese

Butcher, the wonderful little sandwich shop and butcher associated with Cochon, makes some absolutely killer Pimento Cheese. I happened to run across the recipe online, so I made a couple of minor tweaks and served the dish a few times to a generally good reception. The recipie is as follows:

1 lb Sharp cheddar cheese, grated
1 lb White cheddar cheese, grated
2 cups Pimento, squeezed + finely chopped
1 cup Blue Plate Mayo
4-5 oz Dill Relish
1/2 cup Chive
1 Tablespoons Brandy
1 Tablespoon Extra Virgin Olive Oil
Salt + Pepper to taste
1.5 Tablespoons Tabasco Sauce


Combine ingredients 3 to 10, then add the cheese.

I like this stuff as a spread witch crackers, but it is also great on a chilidog.

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