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Rich and Creamy Pimiento Cheese


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
½ jar Cheez Whiz, room temperature
4 oz. jar pimientos (diced and drained on a paper towel)
¼ cup mayonnaise
Splash of Worcestershire
Splash of favorite hot sauce (optional)
Milk, if needed

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 after refrigeration.
-Use on flat breads or in pita pockets. Top with a small helping of black beans for extra flavor.
-It's easy to create a reasonably low-fat version. Substitute with "lite" Cheez Whiz, reduced fat Cheddar, and low-fat mayonnaise (the fat-free versions may not be palatable). You can also use half-Cheddar/half-Mozzarella cheese.

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