White Sharp Cheddar Cheese, 18 oz grated (Cabot)
Diced Pimentos, drained (canned veggie aisle - usually) 9 oz
Garlic, freshly pressed - two cloves
Sweet Onion, finely grated - one heaping tablespoon
Mayonnaise (no sugar - look for Duke's) - probably a full cup, but start with 2/3 C and add until mixture stirs easily (that will make it easier to spread when chilled)
Call me if you have any problems.
Oh Dana,
ReplyDeleteThat sounds utterly delicious!
We do not have Vidalias yet.
When are they in season?
I am going to buy the ingredients for that today!!!
Not sure about the exact season for Vidalias. There are *other* sweet onions available, which I do use.
ReplyDeleteI allow myself to eat this about once a year, usually at family reunion time, with my gazpacho.
I like it on a sandwich, on a cracker, on celery, with corn ships (fritos) as an additional ingredient to my sauce casserole. The uses are endless for lovers of pimento cheese!
silly typing...that was squash casserole!
ReplyDelete