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


Featured Pinch Tips Video

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Place the drained pimientos in a blender or food processor and puree until almost smooth.
2In a very large bowl, using an electric mixer, combine the cheese and pimiento, beating until almost smooth. Beat in mayonnaise.
3The 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