Food can evoke memories of family and provide clues about your ancestors. This post is part of my Discovering Family History through Food series.

Photo by Ella Schwab

This seems to be a more traditional version of pimento cheese than the one made with cream cheese or Neufchâtel. I didn’t enjoy the texture as much as I did with my Olive and Pimento Cheese Spread recipe, but the flavor is good. Be careful not to over process it in the food processor like I did. Maybe that’s why I didn’t like the texture?

Olive and Pimento Cheese
Yield: Party Size

Ingredients

8 oz. sharp cheddar cheese
8 oz. colby jack cheese
1/4 cup green olives with pimento, chopped
2 cloves garlic, chopped
1/3 cup roasted pimento or red pepper, peeled, seeded and chopped OR a 4 oz. jar of roasted red peppers
2 tbsp. (or more) mayonnaise
1/4 tsp Tabasco™

Procedure

1. Place olives, garlic and pimento in the food processor. Pulse 3-5 times.
2. Cut the cheese into cubes and add it to the food processor. Pulse 3-5 times or more if desired.
3. Transfer the contents of the food processor into a bowl and fold in the mayonnaise and Tabasco™.

Serve and enjoy.