Food & Wine Magazine
- 1 cup mayonnaise
- 1/4 cup small Vidalia onion, finely chopped
- 1/2 teaspoon hot sauce
- 1 pound sharp cheddar cheese, coarsely shredded
- 1/2 cup diced drained pimientos (from one 7-ounce jar)
- In a food processor, blend the mayonnaise, onion and hot sauce. Add the shredded cheese and pulse until finely chopped. Add the pimientos and pulse until combined. Transfer the pimento cheese to a bowl. Refrigerate until firm, at least 1 hour.