Fumbling Toward Culinary Talent: Pimento Cheese

You see pimento cheese quite a bit in the South, and I like it. Spreading it on bread or some crackers is good eats. I've heard it's also good on top of hamburgers. I might have to try that soon.

Regardless, here's a recipe for making it, a recipe I adapted from a magazine.

24 oz. shredded sharp cheddar

2 4 oz. jars of diced pimentos

4 tablespoons of mayo

1 clove of garlic, finely chopped

4 green onions, finely chopped

2 tablespoons of dried sage

1 tablespoon of smoked paprika

1 teaspoon of Old Bay seasoning

1 tablespoon of Penzey's Northwoods Seasoning

4 dashes of hot sauce

1 tablespoon of kosher salt

Lots of cracked black pepper

Combine all of the above ingredients (I used a mixer) until mixed thoroughly and enjoy.