Tuesday, May 27, 2014

Pimento Cheese Spread

Sometimes you kind of kick yourself when you try a recipe for the first time and it turns out to be sooooo eeeasssy! Such is the case when I made a pimento cheese spread to take to a Memorial weekend pool party. 

I had this big block of Tillamook cheddar I had received from the company and after having nibbled through half of it, I was trying to think of something to do with the rest of it while also thinking of what I could bring to the party. 

My girlfriends and I had also recently been to Bandera where we had asked for a double order of their cheese spread. We got to discussing what was in it and how to make it.

Then I stumbled upon a collection of pimento spread recipes and ended up taking bits from different recipes to make my own with what I had available, only running to the store for the pimentos and some cream cheese.

The spread was a hit and three of my friends asked for the recipe. So here it is. I especially liked eating it by dipping in fresh sugar peas from the farmers market. 

Pimento Cheese 

8 oz of cream cheese
1/2 cup mayonnaise
8 oz of sharp cheddar cheese, shredded
1 clove of garlic minced
1/4 cup of onion, chopped
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 jalapeno minced
1 teaspoon Tabasco or hot sauce
fresh ground pepper
pinch of salt

In a food processor, pulse together the cream cheese and mayo until smooth. Add cheddar and blend together.  Add rest of ingredients and blend until everything is well mixed and smooth. Taste and add more hot sauce if you want more kick. 

Transfer spread to a bowl, cover, and refrigerate several hours or overnight to meld the flavors. Remove spread from the frig and let sit out for 30 minutes before serving with crackers or veggies. 

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