PIMENTO CHEESE 3 ounces cream cheese, at room temperature
1 cup packed, coarsely grated extra-sharp Cheddar cheese
1 cup packed, coarsely grated Monterey Jack cheese
1/2 cup mayonnaise, or more to taste
1/8 teaspoon garlic powder
3 tablespoons minced pimentos (sweet picked red or cherry peppers)
1 teaspoon grated onion
Salt and freshly ground black pepper, to taste
Using an electric mixer, beat cream cheese until smooth and fluffy. Add remaining ingredients and beat until well blended. Add more mayonnaise as needed to make mixture hold together. Add salt and pepper to taste (it should be quite peppery) and use as a sandwich spread or a filling for celery sticks. Can be refrigerated up to 3 days.
Source: Adapted from “The Lady & Sons Savannah County Cookbook,” by Paula H. Deen (Random House, 1998) I lifted it from The New York Times, Wednesday edition, February 29, 2007.
1 cup packed, coarsely grated extra-sharp Cheddar cheese
1 cup packed, coarsely grated Monterey Jack cheese
1/2 cup mayonnaise, or more to taste
1/8 teaspoon garlic powder
3 tablespoons minced pimentos (sweet picked red or cherry peppers)
1 teaspoon grated onion
Salt and freshly ground black pepper, to taste
Using an electric mixer, beat cream cheese until smooth and fluffy. Add remaining ingredients and beat until well blended. Add more mayonnaise as needed to make mixture hold together. Add salt and pepper to taste (it should be quite peppery) and use as a sandwich spread or a filling for celery sticks. Can be refrigerated up to 3 days.
Source: Adapted from “The Lady & Sons Savannah County Cookbook,” by Paula H. Deen (Random House, 1998) I lifted it from The New York Times, Wednesday edition, February 29, 2007.
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