TRICIA YEARWOOD'S PIMIENTO CHEESE SPREAD

Ellen Bales

By
@Starwriter

This is one of my very favorite ingredients for sandwiches. I found this recipe in Better Homes & Gardens magazine. This would be good on white bread, as shown, or any other kind of bread or toast, on a hamburger, hot dog, or even in a deviled egg.
Photo: foodnetwork.com


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Comments:

Serves:

32

Cook:

35 Min

Method:

Refrigerate/Freeze

Ingredients

2 jar(s)
(7 oz.ea.) sliced pimientos, drained
3
10-oz. bricks sharp cheddar cheese, finely shredded
1 c
mayonnaise

Directions Step-By-Step

1
Place the drained pimientos in a blender or food processor and puree until almost smooth.
2
In a very large bowl, using an electric mixer, combine the cheese and pimiento, beating until almost smooth. Beat in mayonnaise.
3
The spread may be stored, covered, in the refrigerator for up to 1 week. Remove the spread from the refrigerator and allow it to reach room temperature before serving.

About this Recipe

Course/Dish: Spreads
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #cheesy, #creamy