Fleur de Lis

Fleur de Lis

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Monday, May 9, 2016

Pimento Cheese is always a favorite.

From a ladies' luncheon, to snacks on the deck, to an elegant spread, to wrapped up and taken on a fishing trip at your favorite fishing hole as a sandwich, pimento cheese is a perennial favorite in the South. None of that gloppy store-bought tub pimento cheese will do.  A few minutes of prep and you have the food of the gods. Please grate your own cheese because the pre-shredded type has additives that keep it from sticking together in the package, which means it won't combine well with your ingredients here.

This makes a small batch and keeps well for about a week in the fridge.....but it won't last that long.

8 oz. sharp cheddar cheese (block type and grate it yourself!)
4 - 6 oz. softened cream cheese
4 oz. jar of diced pimentos drained
3/4 cup - 1 cup mayonnaise
1/4 t. granulated garlic
1/4 t. paprika
a few grinds of black pepper
1 t. Worcestershire sauce

In a large bowl, combine all ingredients using a wooden spoon. You'll need some elbow grease to get everything thoroughly mixed together. Refrigerate until about 20 minutes before serving to allow it to soften enough to be spreadable on crackers.

Pimento cheese is also delicious on sandwiches, hamburgers, baked potatoes, or stuffed into celery sticks!

1 comment:

  1. I love sharp cheese and cream cheese
    this sounds like a good one to try