A party is hardly a party in the South without pimento cheese, whether it's spread on celery stalks or offered with Ritz crackers. If you’re watching carbs in particular, do not use low-fat or nonfat mayonnaise, as they contain added sugar.
Make Ahead: The spread can be refrigerated in an airtight container for up to 2 days.
Yield: Makes 1 1/4 cups
- 1/2 cup (2 ounces) smoked gouda cheese, coarsely chopped
- 4 ounces (6 tablespoons) jarred pimentos (not drained)
- 1/2 teaspoon seasoned salt, such as Lawry's
- 1/4 teaspoon cayenne pepper
- 2 tablespoons water
- 2 tablespoons regular or low-fat mayonnaise (do not use nonfat; see headnote)
- 1 cup (4 ounces) finely grated sharp cheddar cheese
Place the Gouda cheese, half of the pimentos, the salt, pepper, water and mayonnaise in a small food processor and process until smooth. Transfer the mixture to a medium bowl and stir in the cheddar cheese and remaining pimentos until well incorporated.
Serve, or store as directed.
From Real Entertaining columnist David Hagedorn.
Tested by David Hagedorn.
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