TRICIA YEARWOOD'S PIMIENTO CHEESE SPREAD

★★★★★ 2 Reviews
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By Ellen Bales
from Indianapolis, IN

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

serves 32
cook time 35 Min
method Refrigerate/Freeze

Ingredients

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

  • 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.
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