Prep 10 mins
Cook 0 mins
I love good "mini" cheese sandwiches (I couldn't say pimiento as a child). So I wanted something a bit different to take to a game night with my friends. This is what happens when you throw together a combination of a couple of recipes and what's in your fridge.
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 1 -2 tablespoon jalapeno juice
- 1 (2 ounce) jarsliced pimientos, drained well
- 3 ounces cream cheese, very soft
- 1⁄2-1 cup mayonnaise
- In a food processor, blend the cheeses, cream cheese, pimientos and drizzle in the desired amount of jalapeño juice, depending on how hot you like it.
- Starting with 1/2 cup, add mayo and process. Add more mayo, a spoonful at a time, until the desired consistency is desired.
- Chill one hour, covered, before serving. Store in an airtight container.
- NOTE: I have never had this last very long enough to know how many days it will last.
This is a good pimiento cheese spread. We used fresh jalapenos from the garden for the jalapeno juice. My crew liked it, but they decided they prefer the traditional stuff.
Wow, this stuff is great! My mom used to make me pimiento cheese sandwiches when I was a kid, but she used the ready-made kind in the jar. This is lightyears ahead of that stuff in flavor and the jalapeÃ±o juice gives it just the right amount of kick. I divided the recipe in half and added some chopped jalapeÃ±os to one batch for my hubby who loves things extra spicy. I'm definitely making some of this for Thanksgiving this year.
This is one of many of Amy's recipe's that I have saved to try. I was craving jalapeno pimieto cheese and tried this recipe. It's the first time I've used cream cheese in my pimieto cheese. I liked it. I like it hot so, I added diced jalapeno pieces to the mix. It's great on Triscuits!