Charles Patteson’s Kentucky Cooking, p. 22
10 ounces sharp cheddar cheese, grated
½ cup very finely chopped green olives
¼ cup minced pimientos
½ cup mayonnaise
Dash of Worcestershire sauce
In a food processor, meat grinder or by hand, combine all of the ingredients and mix well.
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| I thought the olives were an interesting touch. |
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| An immersion blender did the job for me in a much easier and cleaner way. |
Refrigerate until ready to use.
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| We had the final product on sandwiches at first, but the next night used it as a nice spread for crackers. |
My Rating: 4/5 "I'm pretty sure there's no way to make pimiento cheese badly. I loved the saltiness the olives added to the overall effect. I thought it was odd that it didn't include cream cheese, and it was missing a little substance because of that. But still - awesome food from an equally awesome cookbook."
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