This is simply the best pimento cheese ever: extra sharp cheddar, pimentos, perfect seasoning, and a jalapeño kick! Making this in the food processor will result in a more puréed condiment, while mixing by hand will leave things textured. I prefer the latter for presentation's sake, but the former when I'm in a hurry. Either way, this pimento cheese is ALWAYS better after being allowed to sit and meld in the fridge for a day before serving.
If you want to click over to the blog, I also include a recipe for Olive Cream Cheese in honor of a friend, Edward, who just passed away. It was his nostalgic childhood favorite.
What's your favorite simple sandwich?
Hot Pimento Cheese
To grab the Olive Cream Cheese recipe, read about Edward, and see more photos, come see the full post on Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, cookingupastorm