The Littles love pimento cheese. A few weeks ago, in an effort to make my back-to-school lunch packing extravaganza efforts easier, I headed to Central Market to pick up a generous supply of their famous Pam’s pimento cheese, along with a gazillion other staples. The only trouble was my timing. The end of August may mark back-to-school for most, but in the ATX culinary world it means Hatch Chile Festival.
Don’t get me wrong, I love the Hatch Chile Festival and Husband and I partake in our fair share of the famed green chiles. It’s just that during the festival, everything under the sun takes on the flavor of the Hatch. Including Central Market’s original pimento cheese. Don’t tell anyone, but I sampled just a tiny taste of the Hatch Chile Pimento Cheese and with tongue aflame determined the four Littles couldn’t handle the heat.
Rather than wait out the festival, I whipped up our own hatch-free version of pimento cheese. The Littles’ lunches have never tasted so good.
- 2 cups white cheddar cheese, grated
- 2 cups sharp cheddar cheese, grated
- 8 oz cream cheese, softened
- 1 (4 oz) jar pimentos
- ¼ cup mayonnaise
- 2 teaspoons garlic salt
- Place all ingredients in a large bowl and mix with a hand held mixer until desired consistency.