Since the first recipe of my regular pimento cheese was such a hit, and since it’s the boss lady’s favorite, I was informed that I had to publish this recipe for my spicy pimento cheese. Everyone here at the office loves it even more than the original. It’s actually not hot at all; it has just the right amount of kick to it. This recipe is for a double batch because when I make it I have a list of people that want a jar of it. And for me, little jars of homemade pimento cheese bring back memories of Molly Howard. She would always have her wooden purse/ basket and would pull out her little jar of homemade pimento cheese at the lunch table. So it’s very fitting that Aimee loves it so much. This month marks 17 years that I have worked at The Blount Countian. And I must say, I do believe we have come full circle.
4 blocks sharp cheddar cheese, grated
2 8 oz. cream cheese, softened
1 ½ cup mayo
3 tsp garlic powder
3 tsp onion powder
1 4 oz. can jalapenos, chopped as fine
2 4 oz. jars pimentos, drained and
1 tsp salt
1 tsp pepper
Combine all ingredients with a mixer.
Serve with crackers of your choice.