My friend John gave me this recipe for Pimento Cheese many moons ago. At that point there were directions for proportions. I’ve lost those since and I just mix the ingredients until they taste good and the spread is the right consistency. This recipe is a little different, as John puts both the olive and the pimento in rather than just the pimento. I think it adds an extra tasty bite! I served the pimento cheese in endive leaves for my party – but the leftovers were very good with crackers.
- very sharp cheddar cheese, shredded (I use white cheddar)
- olives, finely chopped
- olive juice (from the same jar)