- 1 lb sharp cheddar cheese
- 1/2 lb Monterey jack cheese
- 2 kosher dill pickles
- 2 cloves garlic
- 4 oz pimentos (also known as pimientos)
Cut all ingredients except the pimentos into large chunks. (The pimentos are already chopped.) Place all ingredients in a food processor and pulse just long enough to roughly chop. You don't want to puree the ingredients, just make them pliable for the next step.
Put in large bowl and mix with about 3 good tablespoons of mayonnaise. (I use Duke's, a Southern brand based in Richmond, Va., that many pimento-cheese aficionados prefer.)
Refrigerate, but set out for 20 to 30 minutes before use.
SJ Note 18 Sept 2009: I had to change the recipe a bit, see "Pimento Cheese Attempt 1" for my recipe. It is nice!