Wednesday, April 27, 2005

Pimento Cheese
















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.

3 comments:

  1. Oh Dana,
    That sounds utterly delicious!
    We do not have Vidalias yet.
    When are they in season?

    I am going to buy the ingredients for that today!!!

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  2. Not sure about the exact season for Vidalias. There are *other* sweet onions available, which I do use.
    I 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!

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