George's Pimento Cheese

Pimiento Cheese (With '2-4-6 dressing')

My mom was known far and wide for her pimento cheese. I tried for years to duplicate it when she was still alive, but it was hard for her to impart that knowledge on us because she never used a recipe. Finally, with the help of internet research, I cracked the code of the cooked dressing! I made the pimento cheese for Mom a few times while she was in the nursing home, and it made her very happy.
While having lunch from a food truck in Asheville a few years ago, we discovered smoked gouda makes awesome pimento cheese too! I couldn't wait to try it! Nowadays, it's a regular part of my arsenal of recipes!  

Dressing ingredients: 

2 eggs 

4 TBSP vinegar 

6 TBSP granulated sugar

Add:

1 lb sharp cheddar cheese (or other similarly-textured cheese), shredded
2 large jars of pimentos

Prepare the cheese and pimentos:

Empty 2 8 oz bags or 1 16-ounce bag of shredded SHARP cheddar cheese (or a lb of cheese that you’ve shredded or course-grated) and two large jars of diced pimentos into the bowl of a food processor.

For the dressing:

Beat all ingredients together with whisk. Cook in a double boiler, stirring constantly, until mixture looks like a custard. Remove from heat, and remove the upper pan from the water bath so as to stop it cooking. Don’t cook too long, or you will have scrambled eggs.

Add the warm dressing mixture and process until desired texture is reached. Chill before serving. Can be kept in the fridge for up to two weeks. (If it lasts that long!)

NOTE: We have exchanged Smoked Gouda for the cheddar cheese to create a wonderful new flavor. Also, I recommend mixing one of the jars of pimentos in the cheese mixture and processing until smooth. Then, add the other jar and mix well, leaving the visible pieces of pimento in your cheese spread.