Pimento Cheese
11 ingredients
8 steps
Ingredients
- 2 lb. sharp yellow cheese, coarsely grated
- 2 large cans pimento, coarsely chopped (include juice)
- 3 hard-boiled eggs, coarsely grated
- 1 large onion, finely chopped
- 1 pt. mayonnaise
- 3 Tbsp. mustard (wet, not dry)
- 3 Tbsp. Worcestershire sauce
- salt and pepper to taste or about 1/2 Tbsp. each
- onion salt to taste or about 1/2 Tbsp.
- dash of garlic powder
- paprika to taste or about 1/2 Tbsp.
Directions
-
1Stir all in large mixing bowl until just well mixed.
-
2Do not mash or pack down.
-
3Should be coarse and loose.
-
4Will become firmer when chilled.
-
5Keeps well, when refrigerated, for about 3 weeks.
-
6Does not freeze well.
-
7Makes about 2 quarts.
-
8(Have cheese at room temperature for easier grating.)
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