Wednesday, August 15, 2007

Pimento Cheese

I figured I'd post what we did end up eating last night since the tofu fried rice was so gross. I do think it would have been better with the right amount of soy sauce, and as my husband said, "Enough soy sauce makes anything taste good." Still don't think we'll try it again, but I don't want to discourage anyone from trying it if they think it sounds good.

I use Paula Deen's (from the Food Network) pimento cheese recipe. It's so good...I don't know why I don't think to make it more often as it's super easy.

1 (3-ounce) package cream cheese, room temperature
1 cup grated sharp cheddar
1 cup grated Monterey Jack
1/2 cup mayonnaise
1/2 teaspoon House Seasoning, recipe follows
2 to 3 tablespoons pimentos, smashed
1 teaspoon grated onion
Cracked black pepper

Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip for crudite or as a sandwich filling.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.


I don't use her house seasoning. Usually I add in some salt, pepper, and garlic powder, but I forgot to when I made this yesterday. It tasted fine without it. Normally we are wheat bread eaters, but I find with pimento cheese it has to be eaten on white bread or it's just not the same!


Joanne said...

So you just spread it on bread and ate it, or did you add something else to it like sliced deli meat? Sounds like it would be easy enough to make. :)

claireknightly said...

Nope, just spread it on bread and that's all there is! My grandma made pimento cheese for years, and I loved it. I had kind of forgotten about it until I saw Paula Deen making it on the Food Network one day.

It's also good on celery or crackers!