My husband claims to be a pimento cheese snob. He truly is.....now, but that wasn't always the case. What he doesn't remember s the first time I made him homemade pimento cheese he asked me what the little red things were. LOL...guess his only experience was the plastic tubes of you buy in the supermarket. Poor man.
If you have never made your own, I pity you. You are still stuck in the cave man era of sandwich spreads. I promise you this, if you do, then try to sneak back to the prepackaged junk cheese stuff your taste buds will revolt. Then make you swallow your own tongue before it will let that revolting load of crud pass threw your lips again. Mean sneaky little boogers they are.
4 oz of cream cheese
1- 1/2 cups grated sharp Cheddar cheese
1 cup grated Monterrey Jack cheese (for milder flavor try Colby Jack)
1/2 cups of mayonnaise
3 tablespoons of pimentos
2 medium shallots, chopped fine
Salt and cracked pepper to taste
Let cream cheese sit out until it reaches room temperature.
The key to good pimento cheese is cheese and how well you cream the cream cheese. Make sure to take the extra 5 minutes to grate your own cheese. It really is simple and makes the pimento cheese so much more lighter and creamier.
Mix all ingredients well until smooth and fluffy.
*Great on sandwiches, crackers, use as a vegetable dip or try it on a burger at your next cookout!
I want to thank my bloggy friend The Blonde Duck from A Duck In Her Pond for the awesome blog awards!! Thank you so much my little chickadee! If you all haven't visited her wonderful website you are missing out! Great food, recipes, humor and stories!
I pass this award to
Donna at My Tasty Treasures
Karen Domestic Muse