Pimento Cheese to Die For |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I am 19 weeks pregnant and all I want to eat are sour foods (pickles, tomatoes with balsamic vinegar, grapefruit, Zaxby's sauce, etc.) Well, last night I made a sandwich on toasted whole grain bread with this pimento cheese, sliced tomato, and dill pickles, and it was the BEST THING I've ever put into my mouth! Like my friend Brandi said, Like manna from heaven ! This recipe is great for those of you who don't like too much mayonnaise in your pimento cheese. Makes 26 4-oz servings. Each serving: 185 cals. Ingredients:
1 lb sharp cheddar cheese |
1 lb monterey jack cheese |
8 ounces cream cheese |
1 teaspoon onion, grated |
8 ounces pimientos, drained and chopped |
1 teaspoon vinegar |
1/2 teaspoon white pepper (or more to taste) |
1 dash red pepper |
1/2 teaspoon black pepper |
1/2 teaspoon thyme (or more to taste) |
2 dashes worcestershire sauce |
1/2 cup mayonnaise |
1 dash lemon juice |
Directions:
1. Mix it all together in a food processor. Or to keep it simpler, just buy the finely shredded cheese and mix everything in a big bowl.
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