I know I said I would post again tomorrow, but already I have gotten a ton of emails and a few comments asking me about my pimento cheese.
So I wanted to respond.
This is my Mother's recipe, shhhhh don't tell her I shared it!
She reads this everyday.
Oh well, I am sure she won't mind as long as you promise to keep it between us.
1 can rotel tomatoes (drained)
1 cup of mayonnaise
1 tsp of Worcestershire ( I do not use this much you can to taste)
1/2 tsp salt (or to taste)
1 (4 0z) jar of chopped pimentos (drained)
16 oz of block sharp cheddar cheese ( you must grate this yourself. It just taste different if you don't)
combine first 4 ingredients and then gently fold in remaining ingredients.
Let chill over night
Now, that one has just a touch of a kick.
My precious friend Libby over at
provided this post with two more versions of pimento cheese.
Southern Pimento Cheese
8 ounces extra sharp cheddar
8 ounces American cheese or white cheddar
1/2 cup mayonnaise
2 ounce jar of whole pimentos
1 1/2 teaspoon Worcestershire sauce
Dash of onion powder
Dash red pepper
1/2 teaspoon sugar
Blend pimentos and cheese in food processor until well blended. Add dry ingredients and mayonnaise and blend. Last add Worcestershire sauce. Add more mayonnaise as needed for preferred consistency. Scrape sides of bowl to ensure well-blended texture.
Cooked Pimento Cheese
2 tablespoons sugar;3 tablespoons mayonnaise;1 small jar pimentos, chopped; 2 tablespoons butter;1 tablespoon sweet pickle juice;1/4 cup milk;1 pound Velveeta cheese
Combine in medium saucepan, all ingredients except pimentos. Cut cheese into small blocks and let melt over medium heat with other ingredients in saucepan. When cheese is melted combine pimentos with mixture. Stir and store in the refrigerator.
Hope this helps and be sure to pop over
and see what she is up to.
She is AMAZING!
Thanks for dropping by Y'all!