But... you all know how the holidays go. Craziness. I was able to get my HEB Joyville Progressive Holiday Dinner post up, and then with the preparations to drive across the country to be back in Massachusetts for the holidays, I wasn't able to do much else. Plus I lost the initial pictures I took of this deliciousness so I had to start from scratch.
Enough excuses. One of my many, many new year's resolutions is to focus more on the blog. Now that I FINALLY HAVE MY CAMERA BACK this should be easier to accomplish in the new year. New, better photos and recipes. Wait and see, should be a good time.
Anyways. Pimento cheese was something totally new to me, as a New Englander during her first year in Texas. When I first tested this recipe, I simply threw in the ingredients I found on the Wikipedia page (yes, pimento spread has it's own Wikipedia page) and hoped for the best. It was tasty... but did it pass the test? I brought in the results to my coworkers and my desk-mate, a true Texan, said it was the best Pimento cheese he's ever had!
So I guess I did it right the first time ;)
As I said, this is the perfect appetizer for any gathering. Add a bit more mayo and cream cheese to make a dip, or a bit more cheese to make a cheeseball, or leave as-is for a spreadable cracker snack. The possibilities are truly endless!
Pimento Cheese Spread
(Adapted loosely from Wikipedia)
- 1 8oz bag sharp cheddar cheese
- 1 8oz bag colby jack cheese
- 1 oz brick cream cheese (I used neufchantel)
- 2/4 cup mayonnaise
- 1 4oz jar pimento peppers, drained and diced
- 1 jalapeno, seeded and diced small
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp onion powder
- 1/2 tsp paprika
*keep a bit extra cheddar cheese on hand in case cheese mixture gets too soft*
-In a stand mixer fixed with a paddle attachment, combine all ingredients. Stir until well combined, adding more cheese or mayo to desired consistency (I like mine with a bit more cheese). Taste, adding more seasonings as desired