This recipe for pimento cheese comes to us from Chef Art Smith. At Chef Art Smith’s Homecomin’ Kitchen at Disney Springs, you’ll find it alongside house-made hush puppies or on the “Hallelujah Biscuit,” a brunch indulgence that also includes fried chicken, over-easy eggs, pecan-smoked bacon and sawmill gravy. At home, it’s just as yum with a side of celery sticks or Club crackers.
Makes 6 1/2 cups
3 (8-ounce) packages cream cheese, cubed and softened to room temperature
1 cup Duke’s mayonnaise
1 tablespoon hot sauce, or more to taste
Pinch coarse salt or more to taste
1 1/2 teaspoons freshly squeezed lemon juice
2 cups shredded sharp cheddar cheese
1/3 cup diced pimento peppers from a jar
1/4 cup freshly chopped chives
In a large mixing bowl or food processor (see note), stir cream cheese with a wooden spoon until smooth. Stir in mayonnaise, hot sauce to taste, salt, and fresh lemon juice, just until blended.
Stir in cheddar cheese, pimento cheese, and chopped chives.
Refrigerate covered until ready to use. Let soften for 5 minutes at room temperature before serving.
Note: If you use a food processor, be sure to “pulse” the elements slowly so that you do not lose the chunky texture of pimento cheese.
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