Homemade Pimiento Cheese Spread
My brother (a northerner) will not even let her put it in the fridge to chill before he wants some -- so it must be good!!
I hear that it is great on anything: crackers, veggies, meats, the doorknob… whatever’s handy…
They even make sandwiches out of this stuff at the Master's Tournament in Georgia!
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- 8 oz
- sharp cheddar cheese (shredded fine)
- hard boiled eggs, peeled, and chopped
- 8 oz
- diced pimiento in a jar (plus juice)
- 1/2 c
- hellman's mayonnaise
1Stir everything together and chill for 1-2 hours
2Serve on crackers of any kind
3NOTE: Becky says that if you store it for a day or two and it gets a little dry you can revive it with a TBSP or two of mayo which will re-moisten it again.