Pimeinto Cheese PRINT
- YIELD: 2 cups
- PREP TIME: 10 min
- COOK TIME: 0 min
|1||c. mauyonnaise, perferably Homemade|
|1||t. finely chopped sage|
|1||t. fresh lemon juice|
|1||t. cry mustard|
|¼||t. cayenne pepper|
|½||t. Worcesterchire sauce|
|8||oz Colby cheese, grated (2 cups)|
|8||oz sharp cheddar cheese, grated (2c)|
|1||(4oz) jar chopped pimentos, drained|
|Salt and freshly ground black pepper|
|Hot pepper sauce`|
In a medium bowl, with a rubber spatula, combine the mayonnaise, sage, lemon juice, mustard, cayenne, and Worcestershire sauce.
Add the two cheese and pimentos, blending thouroughly to comvine. season with salt, pepper, and hot sauce. Refrigerate until ready to use.
Substitue 1/4 c chopped roasted red bell pepper for the pimento, if you like.
For extra kick, add 1 t. diced pickled jalapeno or green chiles.
I prefer my pimento cheese on lightly toasted wheat bread. It is also good with bagel chips and stuffed into celery stalks.
Good with cheeseburgers.