1 8-oz block sharp cheddar cheese
1 8-oz block of Monterrey Jack cheese
1 jalapenos fresh or pickled - deseeded and diced (optional)
~1 cup of mayonnaise (to taste / consistency)
1 small jar of pimentos - drained
1/4 tsp garlic salt
1/2 tsp pepper
1/2 tsp onion powder
Fresh chives - chopped
Shred the cheese. Once finished combine the shredded cheeses into one mixing bowl. TIP: cheese is easiest to shred when it is very cold, try to stick your cheese into the freezer about an hour before you begin and it will be easier to work with. You can also shred the cheese by hand using a grater
De-seed and dice your jalapeño if you are using fresh. Drain your pimientos in their jar. Add both to your mixing bowl of shredded cheese. Add your garlic salt, pepper, and onion powder.
Add the mayonnaise to the bowl. Mix the ingredients by hand until desired consistency is reached
This is the point where you can add more mayo if you want it to be more like traditional spreadable pimento. You can add more seasoning to taste. Usually. this is the point where I break out the crackers and snack. I like mine as a dip more than a sandwich spread. Refrigerate when finished. Enjoy!
This is an attempt to recreate Kuby's pimento while living in the hinterlands away from Dallas.
Best served room temperature
It is great in jalapeno poppers