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Everyone's Favorite Pimiento Cheese

Source of Recipe

From "Paula Deen's Southern Cooking Bible"


Recipe Introduction

"This recipe was featured in my first-ever cookbook, but back then it was known as Bobby's Pimiento Cheese because it was always my youngest son's favorite. Well, since my business has grown from The Bag Lady sandwiches and catering to the Lady & Sons restaurant, I have been making this same pimiento cheese recipe all along the way and now it is *everyone's* favorite. So I reckon it was about time for a name change."

List of Ingredients

â—¦ 1 package (3 ounces) cream cheese, at room temperature
â—¦ 1 cup shredded Cheddar cheese (4 ounces)
â—¦ 1 cup shredded Monterey Jack cheese (4 ounces)
â—¦ ½ cup mayonnaise
â—¦ ½ teaspoon Paula Deen's House Seasoning
â—¦ 2 to 3 tablespoons mashed pimientos
â—¦ 1 teaspoon grated yellow onion (optional)
â—¦ Pinch of salt
â—¦ Black pepper


Recipe

Using an electric mixer, beat the cream cheese until fluffy. Add the Cheddar, Monterey Jack, mayonnaise, House Seasoning, pimientos, onion (if you are using it), and the salt and black pepper to taste and beat until smooth.

The cheese may be refrigerated, covered, for up to 1 week.

Serves 12 to 16



• Grate Job:
Finely grating onion is not only a sure way to bring tears to your eyes, it's also a little secret for adding real savory flavor to just about any dressing or spread with mayonnaise in it. Try adding a teaspoon next time you make coleslaw and you'll see what I mean.