Friday, November 2, 2012

Pimiento Cheese

I've tried several versions of pimiento cheese over the years . . . some store bought, some from the farmers' markets, and some at friends' parties.  One thing that is consistent with all versions is that all versions are different.  The same holds true for recipes I have researched.  One recipe said it best:  pimiento cheese ingredients are quite personal.  I am sure she was referring to ladies in The South.

I gathered several recipes and melded ingredients together to come up with our personal recipe.  We think it is pretty good . . . however, I am open to other ingredients you may use.  Take a look and let me know what you think.

Karen’s Pimiento Cheese 

1 package cream cheese (8 oz.), room temperature
2 cups shredded sharp cheddar cheese
2 cups shredded Monterrey Jack cheese
½ cup mayo
1 teaspoon garlic pepper
¼ teaspoon salt
1 teaspoon Tony Chachere’s seasoning
1 tablespoon Worcestershire sauce
10 tablespoons diced pimientos (8 tablespoons blended)

Use electric mixer to beat cream cheese until smooth and fluffy.  Add all other ingredients and beat until well blended.

Blending the pimientos will make it seem watery, but refrigerating the mixture will improve the consistency.