Nana's Pimento Cheese
- Ready In:
- 8 ounces mild cheddar cheese, grated
- 8 ounces sharp white cheddar cheese, grated
- 1 (4 ounce) bottle diced pimentos, and liquid
- 1 (8 ounce) package of softened neufchatel cheese (NO non fat) or (8 ounce) package reduced-fat cream cheese (NO non fat)
- 1 tablespoon light mayonnaise
- 1 -2 tablespoon very hot apple cider vinegar
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon garlic powder
- 1 teaspoon finely grated onion (or dried equivalent)
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄2 teaspoon cayenne pepper or 1/2 teaspoon Tabasco jalapeno sauce
- 1 pimento stuffed olive, sliced thinly
- In a large bowl, mix grated cheeses and whole bottle of pimentos and liquids. Mix gently. Add block of SOFTENED cream cheese, 1 TB of mayo and 1 TB HOT apple cider vinegar(this helps soften the mix farther for easier mixing). If you need more liquid, add more HOT apple cider vinegar.
- I use all the optionals at one time and I love it. Experiment and see how you like it.
- Serve on crackers and cleaned celery stalks topped with sliced green olive.
- Also, try wrapping a piece of melon (like cantelope) and a dollop of pimento cheese in a piece of ham. Yum!
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This is the best recipe, and has been my go-to pimento cheese for everything from sandwich spread, cracker dip, and jalapeño poppers. I usually make the full batch, then split about 6 to 8 jalapeños lengthwise and seed them, fill them with this cheese spread, wrap them with bacon, and bake them on a slotted roast pan until the bacon gets crispy. YUM. I have plenty of pimento cheese left over for sandwiches or freezing for next time. It's really tasty by itself, or as part of another recipe. A+