Ingredients
-
16
-
4
-
4
-
2
-
2
-
3
-
1/2
-
1/4
-
-
-
-
-
-
-
Directions
Incredible Pimento Cheese, Our favorite, from Southern Living Homestyle cooking 2002 This makes a lot, I often half the recipe It freezes well for up to a month I usually double the pimento My mom makes it with light velvetta, reduced fat cheeses, lite mayo and splenda and it is still really good , Very good! I was looking for a pimento spread to satisfy my craving for Floyd’s Restaurant’s pimento cheese, as Floyd’s has closed This was not only very good, but very close I swapped out the mayo for Miracle Whip as I know that’s what they used on their sandwiches Floyd’s had more pimento, so next time I’ll double it; a moister consistency (I don’t think they drained the pimentos) and a little extra tang (I’m guessing they added some Worcestershire sauce) None of this is criticism, this is Very Good and I will definately make this again
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Steps
|
1
Done
|
Process Half of All Ingredients in a Food Processor Until Cheese Mixture Is Blended. |
|
2
Done
|
Remove Processed Cheese Mixture to a Large Bowl. |
|
3
Done
|
Repeat Procedure With Remaining Half of All Ingredients. |
|
4
Done
|
Serve With Assorted Crackers, or Use as a Sandwich Spread. |
