- 10 ounces sharp cheddar cheese, cut into ½-inch cubes
- 1 2-ounce jar diced pimentos
- 2 tablespoons pickled jalapeno pepper, finely diced
- 4 tablespoons mayonnaise
In a food processer fitted with a metal blade, pulse cheese until it resembles very coarse sand. Add pimentos along with their liquid, jalapenos and mayonnaise. Pulse until well combined and to the desired texture. Store in a sealed container and refrigerate up to one week. Great on crackers or with carrots and celery. Try it on a sandwich with toppings such as lettuce or cucumbers, tomatoes and bacon.