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Nathalie Dupree’s Pimento Cheese

<p>Reprinted from the book <em>Mastering the Art of Southern Cooking</em> by Nathalie Dupree & Cynthia Graubart. Copyright 2012 by Nathalie Dupree & Cynthia Graubart. Published by Gibbs Smith. Purchase <em>Mastering the Art of Southern Cooking </em><em>at</em><em> </em><a href="http://www.barnesandnoble.com/w/mastering-the-art-of-southern-cooking-nathalie-dupree/1030934018?ean=9781423602750">http://www.barnesandnoble.com/w/mastering-the-art-of-southern-cooking-na...</a></p>
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INGREDIENTS: 

(Makes 3 cups)

12 oz. grated cheddar cheese (or half sharp cheddar and half white cheddar, grated)

2 (4-oz.) jars pimento, drained

1 cup mayonnaise

Salt

Freshly ground black pepper

DIRECTIONS: 

Pulse cheese, pimento, and mayonnaise in a food processor fitted with the metal blade. Process until slightly chunky but spreadable. Season to taste with salt and pepper.

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