This Southern staple has been gracing buffet tables and cookbook pages for generations. While some say passé, we say, pass the pimento cheese, please. Delicious on a cracker. Fantastic on a burger. Stir it into grits. Makes an amazing mac and cheese. We're all about this old-fashioned favorite. Anne waxed poetic about it in this blog post. Read it, then make a batch. Just add crackers.
1 8-oz block cream cheese
4 Tbl mayonnaise
1 4-oz jar diced pimientos, drained
1 tsp finely grated onion
1/2 tsp Smoked Hot Paprika
1 tsp Worcestershire sauce
2 cups grated sharp cheddar cheese Directions:
Using a stand mixer, beat the cream cheese, mayonnaise, pimientos, onion, Smoked Hot Paprika and Worcestershire sauce until creamy and well combined. Stir in the grated cheddar. Refrigerate for at least 3 hours. Serve with celery sticks, crackers or as a sandwich spread.