Pate of the South
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- 1 1/2 lb
- extra sharp cheddar cheese, grated
- 4 oz
- cream cheese, at room temperature
- 3/4 c
- mayonnise, hellman's works best with this
- 1 Tbsp
- grated yellow onion
- 1 tsp
- cayenne pepper
- 7 oz
- whole pimento, peeled, drained, & quartered
1Place the Cheddar Cheese,Cream Cheese, Mayonnaise, Onion, & Cayenne Pepper in a bowl & with electric mixer beat with flat beater for 1 to 2 minutes on medium speed. (just use your regular generic beater). You only want to mix the ingredients not make them smooth.
2Add the Pimento & continue mixing until mixture is somewhat smooth. Still be careful to not over mix. This mixture should not be homogenized.
3Pack the cheese in crocks. (put in whatever container you want & lid it.) Cover with plastic wrap & refrigerate at least 45 minutes before serving. Tightly covered the pate will keep in the refrigerator for 4 days. This recipe can be halved.
4I have found that roasted red pepper in a jar (red bell pepper that has been roasted) works great in lieu of pimento. Pretty sure the sodium isn't as high either. I like to keep roasted red pepper for putting on top of a piece of toasted garlic bread & thought one night, WHY NOT in the pimento cheese? It works.