Pimento Cheese is a Southern staple. It's kind of like pound cake, just about every family has their own version of it. The bones are the same: cheese, mayonnaise, and pimentos. Where it gets fun is when people start “churchin it up” as John would say. Here is my sriracha “churched” up version of pimento cheese.
This recipe is fantastic for a quick summer dinner or snack! It is served chilled so it won't weigh you down in the summer heat. I always make this recipe doubled so I have enough for at least four sandwiches.
Start by putting four cups (two, seven oz. packages) of finely shredded sharp cheddar cheese in a mixing bowl. Then add 1/2 cup of Mayo. I really like the mayo with olive oil because it has 1/2 the fat and calories of regular mayo and I can't really tell the difference in a dish like this.
Then drain and add two, four oz. jars of diced pimentos.
This is where it starts getting fun! Add 1/2 teaspoon of paprika and 1/2 teaspoon of onion powder.
NOW for the kick… Add 2 teaspoons of sriracha!
You can find sriracha in the Asian food section of your grocery store.
Now this is the beauty of the whole dish… Just stir it all together and BOOM! You are done! Serve it with your favorite tortilla chips, pita chips, or put it on a sandwich! I even love to do a grown up grilled cheese sandwich with it!
4 Cups Finely Shredded Sharp Cheddar Cheese
8 oz Drained Diced Pimentos
1/2 Cup Mayonaise
1/2 tsp Paprika
1/2 tsp Onion Powder
2 tsp Sriracha
1. Mix All of the ingredients together. Serve immediately or chill and save for later!