Pimento Cheese

I grew up in Montana.  Montana’s don’t eat pimento cheese.  When I moved down south everyone ate pimento cheese.  I found it odd and unappealing.  Oh how wrong I was!

  This is Jonathan’s mom’s recipe and I adore it.  In small doses, of course.  This is a special treat.  I love it most on rye bread.  It’s also good melted a grilled burger (sinfully good).

Make this for your next potluck or family get together.  Your guest will love this southern classic.

 

Pimento Cheese Sandwiches

{ingedients}

2 C Velveeta cheese, shredded

2 C sharp cheddar cheese, shredded

1.5 jars pimentos, drained

½ C mayo

¼ tsp pepper

Pinch of salt

{directions}

Place all ingredients in a large bowl.

Fold together the ingredients.

Refrigerate for 2-3 hours.

 

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  1. Kelly says:

    Pimento cheese is SO southern. It is especially good on burgers or in a grilled cheese… I have never seen a recipe use Velveeta before, which I gather is an interesting combination. Glad you came around!

  2. Jeter says:

    We will make you a Southerner ye…..Gotta love the Pimento……….

  3. Nini says:

    Just not for me I guess:( A true Montanan I am….

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