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1
Using the paddle attachment of your mixer, beat together the cream cheese, onion powder, garlic powder, salt, cayenne (if using), and mayonnaise.
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2
The texture of the spread is creamiest when you grind the cheese and pimentos using the grinding attachment of your mixer.
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3
If you have a grinding attachment, grind the cheese and pimentos into the bowl containing the cream cheese mixture.
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4
If you do not have a grinding attachment, grate the cheese using a fine grater and finely chop the pimentos then add them to the bowl containing the cream cheese mixture.
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5
Beat the cheese and other ingredients together on medium speed until the mixture is fluffy about 1 minute.
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6
Scrape the bowl and beat another minute or so.
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Transfer the cheese spread to a bowl, cover, and refrigerate for 2 hours before serving.
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NOTES: 1) With this amount of onion and garlic powder, this recipe is more assertively flavored that other pimento cheese spreads.
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9
If you are sensitive to the flavor of onions and garlic, use less in this recipe.
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10
2) My personal favorite is to use manchego cheese (a Spanish sheeps milk cheese).
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11
Very yummy!
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3) My mother likes this spread in grilled cheese sandwiches and on top of baked potatoes.
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4) Whatever you do, do NOT use pre-shredded cheese.
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Pre-shredded cheese is coated to prevent the cheese from sticking together which is not what you want in a cheese spread.
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Be sure to use fresh cheese in this particular recipe.
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5) This also tastes great when made with 2% sharp cheddar, light cream cheese, and reduced-fat mayo.
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Its so flavorful, youll never miss all of the fat.
