Morelhunters Pimento Cheese |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
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It was ok, but just wasn't right. Maybe, it's because I didn't use some of the ingredients that aren't my favorites. I realized it was the beginnings of pimento cheese. I added what I thought would taste good. It turned out really well, so I thought I'd publish it. If you want a Southern version, please try Paula Deens. I think there is always room for variety in any recipe and we all make them our own. I'm guessing at the servings. It makes a lot. Ingredients:
12 ounces sharp cheddar cheese, shredded |
12 ounces mild cheddar cheese, shredded |
8 ounces cream cheese, softened |
1/2 cup white onion, chopped |
1 teaspoon worcestershire sauce |
1/4 teaspoon hot sauce |
3/4 teaspoon garlic powder |
1 teaspoon sugar |
1/2 cup mayonnaise |
1/2 teaspoon paprika |
4 ounces chopped pimiento, drained |
Directions:
1. In a food processor, shred your cheese and remove. Add the cream cheese, onion, Worcestershire sauce, hot sauce, garlic powder, sugar, mayonnaise and paprika. Process until it's well blended. Add this to your cheddar cheeses with the pimentos and stir well. Serve with a sweet cracker, since it's salty. You could also use 1/4 teaspoons cayenne pepper instead of the hot sauce. This is better if it sets a day so the flavors can meld.
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