Bride and Groom Cookbook - Makes about 3 cups
8oz extra-sharp white cheddar cheese
8oz extra-sharp aged yellow cheddar cheese
1/2 cup mayo
1 jar (4oz) pimientos, drained and finely chopped
2 teaspoons finely grated yellow onion
1/2 teaspoon sugar
1/4 teaspoon pepper
3 tablespoons hot picante sauce
2 tablespoons finely chopped fresh parsley
1/4 cup chopped pitted green olives
small dinner rolls
tomato, cut into slices (optional)
Ham (optional)
Finely grate the cheese into a medium bowl. Add the mayo, pimientos, onion, sugar, pepper, picante sauce, parsley, and olives and stir until well incorporated.
Spread mixture onto dinner roll - and top with ham / tomato slice. OR eat with corn chips / celery as a snack.
Refrigerate, covered, for at least 2 hours to allow the flavors to develop. The pimiento cheese spread will keep, tightly covered and refrigerated for up to 1 week.
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