Description

This is a recipe for restaurant quantity; divide it down to be more of a manageable size for your serving needs.

Ingredients

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10 lb. sharp Cheddar Cheese, shredded
4 cups fresh red pimentos, pickled, and the juice
5 lb. pepper jack cheese, shredded
2 cups pickled jalapeños, diced
1 gallon Duke’s mayonnaise
3 lb. cream cheese, softened
1/4 cup kosher or sea salt, freshly cracked
1/4 cup black pepper, freshly cracked
1/4 cup garlic powder

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Instructions

In a large mixing bowl, combine the sharp cheddar and pepper jack cheeses by hand, tossing gently to blend well.
Add pimentos and jalapeños, toss again.
In a separate bowl, mix the mayonnaise and cream cheese until well blended.
Combine salt, pepper, and garlic and add to the cheese mixture, tossing to evenly coat.
Fold the mayonnaise-cream cheese mixture into the cheese mixture; DO NOT OVERMIX or break down the cheese.
Refrigerate for several hours or overnight to allow all of the flavors to ‘marry’ and come together.
Serve with crackers, on traditional fresh, soft white bread as sandwiches (cut in fourths), on top of a hamburger, with fried green tomatoes or with a specialty sandwich as shared on La Bella Vita Cucina blog, November 8, 2014

Notes

Recipe courtesy of Page’s Okra Grill, Mt. Pleasant, S.C., USA from which we enjoyed this incredible pimento cheese and which was published in the small recipe booklet that we purchased while at Page’s Okra Grill: “Signature Tastes of Charleston — Favorite Recipes from our Local Restaurants”.