Wednesday, January 13, 2010

Pimento Cheese Spread

There *was* a picture here, now it's gone forever, thx Blogger!

Okay, so you've guessed the obvious. There is cheese and pimento in the spread I'm presenting to you now. But there is also, the epitomy of buffet lunches in the southern part of the U.S. You'll most likely find the spread between the veggies/dip and the crackers/bread, just behind the devilled eggs. Most people buy it ready made at the supermarket, but it's tastier if you make it at home, not to mention dead easy to make.

1 cup of finely grated cheddar cheese
1 whole pimento, diced (smoked red pepper, from a can or jar)
1/4 cup of mayo (Hellman's preferably)
1 small pickle, finely diced
dash of salt
dash of ground garlic

Mix ingredients well.
Just for kicks, I grated fresh horseradish, and added about 1 tbsp to the mixture. It wasn't too strong, and freshened it up a bit. Very tasty.

Most Americans know pimento cheese from the starchy white sandwich it's usually served in. It's excellent on Wasa too, or used to dip carrot/celery/cucumber sticks in too.

4 comments:

BABS said...

you.are.making.me. DROOOOOOOOOOOOOOL.

Hey, tell me this is diet spread?

Jennie said...

Babs - hahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahaha.

No.

Talented Foreigner said...

Just to check- how long can the spread last? can it be kept in the fridge in a jar to be used on the occasional sandwich?

Jennie said...

TF - good question! I think, if you've used a high level of hygiene, it'll keep a week in an airtight container. Otherwise, three days or so. Be warned....it won't last that long anyway! :-)