Homemade Pimiento Cheese

Julie Branstetter

Ingredients:
2 Cups of Sharp Cheddar
8 oz. of softened Cream Cheese
1/2 Cup of Mayo
1/4 tsp Garlic Powder
1/4 tsp of Onion Powder
1 Jalapeno Pepper, seeded and minced (more or less to taste)
1 (4 oz.) Jar of Pimento, drained
Salt & Black Pepper (to taste)

Directions:

1. Put all the ingredients in a bowl together and mix on medium speed with a mixer until mixed together well. 
2. Keep in an airtight container in the fridge.

Tips:

• I like to mix everything together without the shredded cheese and then add the cheese shred and mix again.
• You can eat it right away or store it covered in the fridge for sandwiches or dip over the next couple of days.
• Toast a couple of slices of bread and make a warm toasted pimento cheese sandwich to go along with soup for dinner.

I'm making this to take on vacation this weekend for lunches on the beach! So good!

This is one delicious recipe; full flavored, not bland like some of the store bought pimento cheeses. Pack a few of these in zip bags the next time you pack a cooler and go to the beach or a game. You will be glad you did. You can also use this for grilled cheese sandwiches or on toasted bread sandwiches.

Julie Branstetter