Ingredients
PIMIENTO CHEESE SPREAD
1 pound sharp cheddar cheese, grated
7 ounces pimientos, liquid drained but not totally dry
1/3 to 1/2 cup mayonnaise
salt and pepper to taste
Instructions
METHOD:
Grate the cheese by hand. I put through the shredder in my cheese
processor.
Pour the drained pimientos into a bowl with a small amount of their liquid.
Chop and
mash them with a fork. (It is important to use a fork and not a spoon.) Add
the grated
cheese and mix well. Start with 1/3and add up to 1/2 cup of mayo, stirring
well. You
might need to add more mayo, to 1/2 cup, in order to get the right
consistency –just
enough to hold it together. Salt and pepper to taste.
When I first made this, I only made half the recipe. It turned out well and
I have made the
whole recipe many times. I try different cheeses for different tastes. So
far I have used
Monterey Jack with some Cheddar and Cheddar with jalepeno peppers. I am
going to try
Italian Roasted peppers instead of the pimentos and also black and green
olives for
something different.
