BOBBY FLAY'S PIMENTO CHEESE (From The Food Network)
This recipe amps it up a notch, and even if you’re not a big pimento cheese fan, this version will change your mind forever.
1 (3-ounce) package cream cheese, room temperature, I always use the lower fat neufchâtel
1 cup grated sharp cheddar
1 cup grated Monterey Jack
1/2 cup mayonnaise
1/2 tsp House Seasoning, recipe follows
2 to 3 TBSP pimentos, smashed
1 tsp grated onion
Cracked black pepper
Splash of worchestershire, if desired
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Using an electric mixer, beat cream cheese until smooth and fluffy.
Add all of the remaining ingredients and beat until well blended.
It can be used as a dip for crudite or as a sandwich filling.
Mix ingredients together and store in an airtight container for up to 6 months.
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