Thursday, August 8, 2013

Pimento Cheese

2 Cups of Sharp Cheddar
8 oz. of softened Cream Cheese
1/2 Cup of Mayo
1/4 Teaspoon Garlic Powder
1/4 Teaspoon of Onion Powder
1 Jalapeno Pepper, seeded and minced (more or less to taste)
1 (4 oz.) Jar of Pimento, drained
Salt & Black Pepper (to taste)

Put all the ingredients in a bowl together and mix on medium speed with a mixer until mixed together well.

I like to mix everything together without the shredded cheese and then add the cheese shred and mix again.
You can eat it right away or store it covered in the fridge for sandwiches or dip over the next couple of days.
Toast a couple of slices of bread and make a warm toasted pimento cheese sandwich to go along with soup for dinner.

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