Bellwether'S Pimento Cheese
- 8-ounce block of extra sharp cheddar cheese, grated (You must grate your own; the pre-grated product will not cream into a spread.)
- 4-ounce jar pimentos, drained very thoroughly and finely diced
- 3 tablespoons sour cream (or one large dollop)
- 2 green onions, mostly tops, finely minced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground red pepper
- About 2 tablespoons good mayonnaise (Hellmann's please)
- Freshly cracked black pepper to taste
- 1. In a medium-size bowl, mix together the sour cream, onions, cheese, garlic powder and ground red pepper until the cheese begins to break down into a spread. Stir in the pimentos. Add the mayonnaise a little bit at a time until you reach your desired consistency. It should spread easily, but it shouldn't be gloppy. Add pepper to taste. Refrigerate for at least two hours.
cheddar cheese, pimentos, sour cream, green onions, ubc, ubc, mayonnaise, freshly cracked black pepper
Taken from www.epicurious.com/recipes/member/views/-bellwethers-pimento-cheese-50079543 (may not work)