Bobby's Pimento Cheese
Recipe courtesy of Paula Deen
I have had several requests for this recipe. Once you taste it, you will know why.
Using an electric mixer, beat room temperature cream cheese.
Until smooth and fluffy.
The recipe calls for 2 to 3 tablespoons smashed pimentos. I dice up as small as I can dice, a whole small jar of sliced pimentos. Now add this to your cream cheese mixture.
Cut off the ends of your onion and peel the skin. I used a yellow onion. It's what I had. I keep them on hand always because they are so versatile. You can use them in any dish, whoever says you can't, tell them I said so. I am sure they WON'T care.
Grate 1 teaspoon of onion and add it to your cream cheese mixture.
Add 1 cup of grated sharp cheddar cheese. I usually like to grate all of my own cheese for this recipe. It makes the pimento cheese much creamier, even more delicious but this time I used what I had on hand. Add 1 cup of grated Monterey Jack cheese.
Add 1/2 teaspoon of House seasoning. Recipe follows
House Seasoning: 1 cup of salt, 1/4 cup black pepper, 1/4 garlic powder. Mix ingredients and store in an airtight container for up to 6 months. It will not last that long. I use it as a dry rub on chicken fajitas, my son uses it on his popcorn (which is so good.) It is really good.
Now that you have all of your ingredients in the bowl, beat until well blended.
It can be used as a dip for crackers, celery or as a sandwich filling, which is my favorite!
I read "Paula Deen: It Ain't All About the Cookin", about a month ago. It is such an easy read. Paula Deen has a true American Dream storey. I could not put the book down. I laughed, cried and cheered her on to success! The bonus about this book is that it has fabulous recipes in it! I love this book! I love Paula!