This is very similar to my former coworker’s recipe, posted here several years ago; but this version is all mine, and deserved its own post. (Hubby and I began shortening “pimiento cheese” to “pim cheese,” and finally strung it together as one word, which stuck.)
- 48 oz block cheddar cheese (medium or sharp) – I used Tillamook
- 16 oz Duke’s mayonnaise
- 4 oz diced pimiento or other roasted red peppers
- 1 tsp to 1 tbsp Hoff Sauce
Shred or julienne cheese into a large bowl. Add mayonnaise, peppers, and hot sauce and stir very well. Spoon into one or more containers of various size and chill for at least an hour (longer if possible). Makes a great topping for crackers, as the filling of a grilled cheese sandwich, or as the cheese on a burger; or, you know, just off a spoon.
The Soup Diva 