Tyler Florence’s Pimento and Cheese

I have a pimento and cheese recipe, several, in fact. But, you know, it is one of those elusive things. Every once in a while, I’ll try a new recipe just to be sure that I like mine the best.

This is the latest one that I tried. It is from Tyler Florence, who hales from South Carolina. You don’t have to be from the South to make wonderful pimento and cheese, of course. It was good. Next time I’ll reduce the mayo and see what I think. Oh, also, it needs Tabasco. Other than those modifications, though, it was pretty good and I liked the addition of the lemon juice. Serve on sandwiches or with crudites. Mix in or top it with some chopped, toasted pecans.

8 oz. cream cheese, softened
2 cups shredded sharp cheddar
1/2 cup pimento
1/2 cup mayo
juice of 1/2 lemon

Beat the cream cheese with a mixer until fluffy. Add the remaining ingredients and beat some more. Season to taste with kosher salt and cayenne.

(Recipe from his new cookbook, “Tyler Florence Family Meal”)