August 13th, 2010
11:00 PM ET
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"Pimento Cheese Spread
1 lb. Velveeta or similar cheese product, shredded
1 lb. finely shredded sharp Cheddar cheese
¾ cup mayonnaise
1 jar (14-16 oz.) pimentos or roasted red peppers, drained and diced
1 tsp. onion powder
½ tsp. Texas Pete (or your favorite hot sauce)"

"Put all ingredients in a large mixing bowl and start blending on the lowest mixer setting until combined, scraping frequently. Very gradually increase mixer speed, scraping as needed, until the mixer is at its highest setting. Beat at highest speed for at least five minutes until creamy. Cover bowl (or transfer to a tightly covered container) and chill overnight, allowing flavors to meld. Allow to stand at room temperature for 30 minutes before spreading."

"Traditionally, in North Carolina at least, this would be spread evenly on white bread, crusts trimmed and cut into small triangles, often joining chicken salad sandwiches prepared in the same fashion. I do use a good thin white bread – Arnold Brick Oven White Big Slice or similar – but unless it’s going to be part of a platter for serving to guests I don’t bother trimming the crusts, or for that matter cutting it more than in half." - C.K. Leverett

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Filed under: Buzz • Cheese • Comment of the Day • From the Comments • Pimento Cheese

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soundoff (3 Responses)
  1. Dan Beach

    Sounds good

    August 17, 2010 at 2:05 pm |
  2. joe08

    my mouth is watering

    August 16, 2010 at 2:31 pm |
  3. Mike Jones

    I'm getting hungry just reading this but have to stick to a diet to keep my promise.

    August 14, 2010 at 11:21 am |
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