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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

PIMIENTO CHEESE Recipe

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This recipe for PIMIENTO CHEESE is from MARIAN'S WAY 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 1/2 cups mayonnaise (not low-fat or light)
1- 4 oz. jar diced pimiento, drained
1 tsp Worcestershire sauce
1 tsp finely grated onion
1/4 tsp ground red pepper (cayenne)
1- 8 oz. block extra-sharp cheddar cheese, finely shredded
1- 8 oz. block sharp cheddar cheese, shredded

celery sticks or crackers
Directions:
Directions:

Stir together first 5 ingredients in a large bowl; stir in cheeses.
Store in refrigerator up to 1 week. Serve with celery sticks or crackers.
Number Of Servings:
Number Of Servings:
4 cups.
Personal Notes:
Personal Notes:

So, how easy is that? Try it, you'll love it.

MARIAN'S WAY:

Do you remember having celery sticks stuffed with Cheese Whiz? Good, right? Well, try the Pimiento Cheese stuffed in a celery stick. It's a yummy adult version of the Cheese Whiz thingie!!
I took these to a New Year's Eve party and they really went well with drinks. Big hit.



ALTERNATES:

You can also bake this irresistible dip in a lightly greased 2-quart baking dish at 350 degrees for 20 minutes or until it is golden and bubbly. Serve with crackers.

It can be made it into a cheese ball....simply form into a ball and roll in chopped, toasted pecans. Store in the fridge, serve at room temperature with crackers or veggies.


The first time I had pimiento cheese was as a sandwich. They sold them at the Masters Tournament in Augusta, Georga. Barry went nuts for these as it was something he grew up with. I understood when I had my first pimiento cheese sandwich. Very tasty indeed.

 

 

 

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