For Christmas Day, she stepped out of our pimento cheese comfort zone and tried a variation of several recipes she has read that added cream cheese to this Southern Classic. Here’s what she did.
8 ounces of cream cheese, softened
1 Dollop of Mayo
4 ounce jar of pimento including liquid
8 ounces of 2 Year Tillamook Extra Sharp White Cheddar, shredded
Leave the cream cheese out of fridge to soften it.
Combine cream cheese, mayo and pimento, with liquid in a processor.
Process until pureed.
Add the shredding blade and shred the cheddar into the puree, just enough to mix.
Remove from processor and mix well with a spatula which will give you the shredded texture combined with the smoothness for easy spreading.
The Lady served with Castleton Crackers, Sable and Rosenfeld Olive Bruschetta and celery sticks to kick off our Christmas Day festivities…
While we liked this recipe, it’s really hard to beat the traditional pimento cheese recipes we use and love… however, as you might guess… no pimento cheese goes uneaten here at The Manse.