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Who needs a reason to eat more cheese?! Give this a try in a grilled cheese sandwich, on top of a baked potato, or on a grilled hamburger. It’s so good!
Using the paddle attachment of your mixer, beat together the cream cheese, onion powder, garlic powder, salt, cayenne (if using), and mayonnaise. The texture of the spread is creamiest when you grind the cheese and pimentos using the grinding attachment of your mixer. If you have a grinding attachment, grind the cheese and pimentos into the bowl containing the cream cheese mixture. If you do not have a grinding attachment, grate the cheese using a fine grater and finely chop the pimentos then add them to the bowl containing the cream cheese mixture.
Beat the cheese and other ingredients together on medium speed until the mixture is fluffy – about 1 minute. Scrape the bowl and beat another minute or so.
Transfer the cheese spread to a bowl, cover, and refrigerate for 2 hours before serving.
NOTES:
1) With this amount of onion and garlic powder, this recipe is more assertively flavored that other pimento cheese spreads. If you are sensitive to the flavor of onions and garlic, use less in this recipe.
2) My personal favorite is to use manchego cheese (a Spanish sheep’s milk cheese). Very yummy!
3) My mother likes this spread in grilled cheese sandwiches and on top of baked potatoes.
4) Whatever you do, do NOT use pre-shredded cheese. Pre-shredded cheese is coated to prevent the cheese from sticking together – which is not what you want in a cheese spread. Be sure to use fresh cheese in this particular recipe.
5) This also tastes great when made with 2% sharp cheddar, light cream cheese, and reduced-fat mayo. It’s so flavorful, you’ll never miss all of the fat.
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maglo on 6.17.2010
Pimento cheese spread is my very favorite. I like to add a little touch of mustard to mine to give it a little bite. I always have to make a double batch.