From The Garden...Pimento Cheese Spread

  As any true Southerner will tell you, Pimento Cheese Spread on soft white bread is a great sandwich. Bettie being born and raised in Tulsa and Sue who lived in Augusta and Texas for several years are both fond of this sandwich. It seems it really should be served on soft white bread.  While I thought this was excellent, I would eat it on crackers, or toast squares as an appetizer. 

    Sue found the recipe on the internet, and I did not save who posted it. So thanks to who ever it was as everyone thought it was just great! I did use Sue’s homemade Pimento peppers, thanks Sis, though she said I would have to make my own next time. They are so good and really made this spread special. This is a good use for those Pimento peppers in your garden.

  Use your mixer instead of a food processor for the right texture. It should be fluffy and have bits of cheese in it.

  The wheat bread sandwich photo is from Sue and the white bread sandwich is one I made for Bettie, who says that this is the right recipe for one of her favorites.

Classic Pimento Cheese Spread

1 ½ cups  (6 ounces) sharp cheddar cheese, shredded (at room temperature)

4 ounces cream cheese (at room temperature)

¼ cup mayonnaise 

3 tablespoons jarred pimento peppers, drained well and chopped

¼ teaspoon onion powder

⅛ teaspoon salt

⅛ teaspoon black pepper, or more to taste

1/16 teaspoon ground cayenne pepper, to taste (I added just a touch more for Bettie)

  Combine all the ingredients using a mixer with paddle attachment. Mix just until blended.

  Serve immediately or store covered in the refrigerator until ready to serve. Best if brought back to room temperature before serving. Will keep, sealed and refrigerated for up to 5 days.

Makes 1 ½ cups