Pimento Cheese Recipe By Julie Taras Wallach

Ingredients

• 8 ounces extra-sharp cheddar cheese, grated and at room temperature
• 5 ounces cream cheese, at room temperature
• 5 ounces diced pimento, plus 1 tablespoon 
• 1 teaspoon fresh lemon juice
• 1 teaspoon dry mustard
• ¼ teaspoon cayenne pepper
• ½ teaspoon Worcestershire sauce
• 1 tablespoon pepper-pickling liquid or pickle juice
• 3 ounces marinated artichoke hearts, drained and finely diced
• 2 tablespoons finely chopped parsley
• 2 tablespoons chopped chives
• Salt and white pepper

Directions

1. In a food processor, blend the cheddar cheese and cream cheese together until smooth. With the machine running, gradually add the 1 tablespoon of pimento, lemon juice, mustard, cayenne, Worcestershire and pickling liquid.
2. Pulse in the artichoke hearts (the mixture should be slightly chunky). Transfer the mixture to a medium bowl and fold in the remaining pimento and herbs. Season with salt and pepper to taste.