Tuesday, July 7, 2009

Pimiento Cheese Spread

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This is a traditional and very Southern recipe by Craig Claiborne. Although I've never been to Augusta National in Georgia, I understand that it is a favorite of golfers around the world and is served in the tents around the course during the Masters. It is great for a light lunch or afternoon snack, particularly if you are having your friends over for bridge. In these hot summer afternoons, I love to serve it on tea sandwiches with a big pitcher of freshly made lemonade or iced tea. I also serve it on Ritz crackers or celery sticks! Either way, it's addictive.


1/2 pound mild yellow Cheddar or longhorn cheese

1/2 pound white aged sharp Cheddar cheese

1 can (7 ounces) pimientos

1 cup chopped scallions, including green tops

1/2 cup mayonnaise

2 teaspoons lemon juice

1 teaspoon finely minced garlic

2 tablespoons Worcestershire sauce

6 drops Tabasco sauce

1/2 teaspoon freshly ground black pepper

Use a meat grinder, if possible, to grate the cheeses, using the cutterwith large holes. Otherwise, use the coarse side of a cheese grater. Put the grated cheese in a mixing bowl and add half the juice from the canned pimientos. Dice the drained pimientos and add them along with the scallions. Combine the mayonnaise, lemon juice, and garlic, and add the cheese mixture. Add the Worcestershire, Tabasco, and pepper and blend well. Serve at room temperature as a spread for crispcrackers and raw vegetables or use as sandwich spread. Yield: 8 to 12 servings.

Top Photo: Wright Bryan NPR

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