Pimento Cheese

Pimento Cheese has always been a favorite of mine, especially since I’ve never met a cheese I didn’t love. I like to mix up a batch of this for the holidays, but honestly, it’s just as perfect on an ordinary afternoon when I want a little treat. It’s simple, satisfying, and always hits the spot.

One 3-ounce package cream cheese, softened

1 cup grated sharp Cheddar cheese

1 cup grated Monterey Jack cheese

1/2 cup mayonnaise

1/4 tsp salt

1/4 tsp black pepper 

1/4 tsp garlic powder 

1/4 to 1/2 tsp chili powder (optional, this is my addition)

1 tsp grated onion (optional)

2 to 3 TBS mashed pimentos

With an electric mixer, beat cream cheese until fluffy.  

Add remaining ingredients and beat until well blended.

Taste and add more black pepper or garlic powder if you wish.

Note:  Cheese is always best if you grate it yourself from a block instead of using pre-shredded cheese from a bag. The pre-shredded cheese has anti-caking powder added to it.

Makes approximately 2 1/2 to 3 cups

Source:  The Lady & Sons Savannah Country Cookbook, Paula H. Dean

Kimberly