Party hit: Comeback Pimento Cheese Spread

[traca]

A friend brought this to a party recently and it was outstanding! She was kind enough to share the recipe. Great make ahead recipe.

Comeback Pimento Cheese

Comeback sauce is a specialty of Mississippi, and as you meander through the Delta, you find it on

some restaurant menus as a sauce or dip with chicken tenders, fried dill pickles, and the like.

And, of course, it shows up in community cookbooks in many forms with many uses. The ingredients

for comeback sauce blend perfectly with sharp cheddar for a truly regional pimento cheese. This is

a really punchy version with sweet chili heat and onion tang.

1/2 cup mayonnaise

2 tablespoons chili sauce (Heinz)

1 tablespoon ketchup

1 teaspoon stone-ground mustard or prepared yellow mustard

1 teaspoon Worcestershire sauce

1 garlic clove, put through a press or very finely minced

Dash of Sirracha

One 2-ounce jar diced pimentos, rinsed and drained

12 ounces sharp cheddar, grated

1/4 cup grated onion*

Stir together the mayo, chili sauce, ketchup, mustard, Worcestershire sauce, garlic, and hot sauce in a

large bowl. Add the pimento, cheese, and onion and stir to blend thoroughly.

Cover and refrigerate for several hours to allow the flavors to meld. The pimento cheese will keep covered in the

refrigerator for a week.

* Grate 1/4 of a sweet onion on the same holes you grated the cheese, trying to capture the juice. Add it all to the

mix and stir well to distribute evenly

Source: Pimento Cheese - The Cookbook by Perre Coleman Magness

 

[charley]

I had forgotten about that version. Need to try it. I do like to use roasted red peppers

instead of pimentos in pimento cheese--white cheddar. Thanks for this post.
DD just made some pimento cheese this week that was DEElicious. Pimento cheese is a recipe that the mayo makes a BIG difference too.

 

[mistral]

Did you use Duke's? (nt)

 

[charley]

I use Duke's, Hellman's or Kraft.

But one recipe I use (Edna Lewis) also includes cream cheese.