Lindsay made some amazing Pimento Cheese at our party. A couple people showed some interest in a recipe so here it is.
This is from Southern Living. Everyone loved it. I used the Pecan variation.
Makes 4 cups
Prep: 15 min.
11/2 cups mayonnaise (I added less and used light mayo)
1 (4-oz.) jar diced pimiento, drained
1 tsp. Worcestershire sauce (I added more)
1 tsp. finely grated onion (I added more)
1/4 tsp. ground red pepper (I added more)
1 (8-oz.) block extra-sharp Cheddar cheese, finely shredded
1 (8-o.z) block sharp Cheddar cheese, shredded
Stir together first 5 ingredients in a large bowl; stir in cheeses. Chill at least 2-3 hours. Store in refrigerator up to 1 week.
Jalapeño Pimiento Cheese: Add 2 seeded and minced jalapeño peppers.
Cream Cheese-Olive Pimiento Cheese: Reduce mayonnaise to 3/4 cup. Stir together first 5 ingredients, 1 (8-oz.) package softened cream cheese, and 1 (53/4-oz.) jar sliced salad olives, drained. Proceed with recipe as directed.
Pecan Pimiento Cheese: Stir in 3/4 cup chopped pecans, toasted.
I really wish I would have watched her make it. I am a visual learner. There is some confusion between finely shredded, grated, and shredded. Thank you love bug for the recipe.
A Toast to All Leading Ladies
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