WORLDS BEST PIMENTO CHEESE SPREAD

★★★★★ 5 Reviews
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By LISA BOGER
from WINSTON-SALEM, NC

THIS RECIPE IS IN MY CHURCH COOKBOOK. THE LADY THAT MAKES THIS IS PROBABLY ONE OF THE BEST COOKS IN OUR CHURCH AND WE HAVE A BIG CHURCH. THIS IS GOOD ON A SANDWICH OR BAKED IN A GREASED BAKING DISH AND USED FOR A DIP WITH CRACKERS. GREAT FOR LUNCH BOXES OR ON A SOUP AND SANDWICH NITE. ENJOY!!

serves SEVERAL
prep time 30 Min

Ingredients

  •   2 lb
    medium sharp cheddar, shredded
  •   2 lb
    new york sharp cheddar, shredded
  •   3 oz
    parmesan cheese
  •   1/4 tsp
    hot sauce ( texas pete is what i use) more if you like it hotter
  •   1 Tbsp
    seasoning salt
  •   3 c
    good mayonaise
  •   1-13OZ oz
    evaporated milk
  •   2 jar(s)
    chopped pimentos (undrained)
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How To Make

  • 1
    COURSE GRATE THE CHEESES, AND MIX OTHER INGREDIENTS TOGETHER.
  • 2
    GREAT ON SANDWICHES OR BAKES AND USED AS A DIP. IF USING AS A DIP GREASE A BAKING DISH AND BAKE AT 350 FOR AROUND 20 MINUTES TILL BUBBLY.

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