I've decided to work a little more on the pimento cheese recipe. It's a work in progress. Next week I plan to try a Mexican version. But for tonight this one was delicious. Take the time to shred the cheese yourself. The pre-shredded in a bag kind doesn't have enough moisture to help bind everything together. Shred it first, THEN measure.
4 oz. diced pimentos, drained
4 oz. cream cheese, softened and cut into small cubes
2 cups shredded extra sharp cheddar
2 cups shredded mild cheddar
3/4 cup mayonnaise
1 t. Worcestershire Sauce
1/4 t. cayenne
1/4 t. granulated garlic
1/4 t. onion powder
1/4 t. smoked paprika
1 1/2 t. minced water chestnuts
Combine all ingredients in a medium sized bowl. If possible, make a day ahead and refrigerate. The flavors will have time to blend. Serve on crackers, as a sandwich filling or spread on celery sticks.
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