The first taste of homemade pimento cheese tells you it is nothing like store bought. Southerner's really love pimento cheese and families often pass down their recipes. Many folks in other areas such as the Carolinas, use cream cheese which gives it a smooth texture and sweet taste but I was taught to make it the Tennessee way, using cottage cheese and mayo. It has a chunkier consistency and tops a burger as easy as it does a saltine.
And oh! How great it is just sitting down with a box of saltines. I top mine with diced green tomatoes and sweet yellow onion that has marinated in apple cider vinegar with a generous splash of balsamic.
You will need-
16 ounces extra sharp cheddar cheese grated
4 ounces cottage cheese
4 ounces diced pimentos well drained
4 ounces chopped pecans toasted
1/2 cup mayo
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp chili powder
1/4 tsp garlic powder
several dashes of worcestershire sauce
several dashes of hot sauce
Toast the pecans in the oven and let them cool completely. Grate the cheddar using the largest hole on on your grater.
Mix all the ingredients in a large bowl and chill for several hours before serving.