Try this new twist on a Southern favorite by Tennessee-based cookbook author and television cook Sheree Kelley.

Pimento Cheese is a staple today as it was yesterday. Back when we were working in the garden or canning, we would slap a mixture of 8 ounces grated Velveeta, 1/4 cup Miracle Whip and 2 ounces of drained pimentos on a slice of bread, fold it over to eat.

These days a more authentic pimento cheese spread rules and serves in a multitude of settings.

8 ounces sharp cheddar cheese, grated
1/4 cup mayonnaise
4 ounces drained pimento, diced
2 teaspoons white balsamic vinegar
1/2 teaspoon sugar
1/4 teaspoon garlic powder
Dash of Tabasco sauce

In a medium sized bowl, mix all ingredients as listed above by hand.

Simply spread on crackers to enjoy or between two slices of bread for grilled pimento cheese sandwiches. The mixture also makes the most appetizing tea sandwiches.

Mama Chef Helpful Tip:
One of my favorites ways to serve pimento cheese is to pair with pepper jelly. Place pimento cheese into a small bowl. Create a well in the center of the cheese, add 1/4 cup of pepper jelly. Belle Meade Jalapeño Berry Honey Jelly is our favorite. Place on platter and surround with crackers. Yum!

Recipe from Servin’ Up Summer 
by Sheree Rose Kelley 
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