Pimiento Cheese is tastier when it's made at home
Pimiento cheese lovers have few choices at the grocery. There may be a name brand, an off-brand and a "lite" version of one of those. They're pretty good and we use them frequently.
It's also fun to make pimiento cheese from scratch. However, I have found that most recipes simply call for a shred of some sort, typically cheddar. This leaves a little bit a "tart" taste, in my opinion without the feel-good smooth and creamy feel I like when it's commercially manufactured. Why bother, then? Mainly because it is fun to experience with ingredients. No two recipes have to be the same.
The secret behind experiment, however, is to take notes. More time-consuming, yes, but then you'll have an idea of just exactly how you made the most delicious pimiento cheese ever!
Rich and Creamy Pimiento Cheese
½ pound Cheddar
(8 ounces), shredded
Combine cheddar, Cheez Whiz, pimientos, mayonnaise, Worcestershire, and hot sauce. Blend thoroughly. Add milk only if you think it is too thick and only a little bit at a time.
Refrigerate overnight and use on sandwiches or in tortilla wraps.
-You can also use
Velveeta or a store brand of processed cheese. Melt it in the microwave
first and then add to rest of ingredients. It will become firm again
2005-2006 C.K. Kennedy
Pittsburg, TX 75686
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