White Pimento Cheese
Makes 4 cups
This version is insanely good as a dip for veggies. Made with several cheeses, it’s a downtown version of a country staple.
1 (10-ounce) block sharp white Cheddar cheese
4 ounces extra sharp Cheddar cheese
4 ounces block mozzarella cheese
1 (4-ounce) jar diced pimentos, drained
1 cup mayonnaise
1/2 cup finely chopped toasted pecans
Grate the white Cheddar, Cheddar, and mozzarella cheeses using the large holes of a box grater. Combine the cheeses, pimentos, mayonnaise, and pecans in a large mixing bowl. Serve on crackers, in a sandwich, or with sliced vegetables. Store in the refrigerator in an airtight container for up to 1 week.
Copyright © 2011 Rebecca Lang Cooks, LLC. All rights reserved.
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