Prep Time: 30 Minutes
Yields: 1 Quart
This is one of many classic pimiento cheese recipes featured in “Being Dead is No Excuse” by Gayden Metcalfe and Charlotte Hays. Buy the book and try them all!
8 ounces grated extra-sharp cheese
8 ounces red rind cheese or mild American cheese, grated
2 cloves fresh garlic
1½ tbsps Worcestershire sauce
½ tbsp salt
½ tbsp dry mustard
½ cup beer, not “lite”
several splashes of Tabasco
1 small jar (2 ounces) diced pimientos
heavy duty mayonnaise to taste and to make a spreadable pimiento cheese
¼ cup pistachio nuts—or more to taste
Using a food processor, blend the above ingredients. Add the pistachios last, so as not to be pulverized. Chill. This always improves with age.