"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pimento Cheese Spread Recipe

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This recipe for Pimento Cheese Spread, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Heinrich
Added: Sunday, March 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups (1 package) of Kraft Cheddar and Monterrey Jack shredded cheese
4 oz. (1 small jar) diced pimento-drained
1/4 to 1/2 cup Hellman's Mayonnaise (No Miracle Whip)
Onion Powder, to taste (1/4 teaspoon or more)
Fresh Cracked Black Pepper - to taste (1/8 to 1/4 teaspoon)
Cayenne Pepper - to taste (1/4 tsp or more)

Directions:
Directions:
Mix all ingredients together and put in a container in the refrigerator. Chill overnight. It is better after it sits a while. Can use as a spread for sandwiches or just eat with crackers as a dip.

Personal Notes:
Personal Notes:
Makes a great party dip with crackers. If you like hot and spicy, add more black pepper and cayenne.

 

 

 

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