While you are searching your recipes to answer the above request, does anyone have a good recipe for homemade pimento cheese spread? Many thanks for your help.

Foodfan, I found this recipe and it sounds like it might be good. I'm not a big fan of Paula Deen. For starters, I still can't get over her usuing glazed donuts for hamburger buns. As for the half tsp. House Seasoning called for in this recipe, you could just estimate using a scant half tsp. salt with a pinch of pepper and pinch of garlic powder, or to taste.

Bobby's Pimento Cheese

1 (3-ounce) package cream cheese, room temperature
1 cup grated sharp cheddar
1 cup grated Monterey Jack
1/2 cup mayonnaise
1/2 teaspoon House Seasoning, recipe follows
2 to 3 tablespoons pimentos, smashed
1 teaspoon grated onion
Cracked black pepper

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.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Thanks much, Champagne. I have copied and pasted it and will give it a try.

Food Fan, here's my recipe:

1 lb. shredded (NOT grated) sharp cheddar cheese
½ lb. shredded Monterey Jack cheese
2 cloves of pressed garlic (three cloves yields a powerful garlic punch; adjust the amount to suit your taste; this isn't a traditional PC ingredient, just so's ya know)
1 4 oz. jar of drained pimientos, cut into small pieces
a good quality mayonnaise (Hellmann's if you're east of the Rockies; its western incarnation, Best Foods, west of the Rockies; or Duke's, a mayo from Richmond, VA)
salt and pepper to taste


Place all ingredients in a food processor minus the mayo and pulse just long enough to blend up/chop more. You don't want to puree the ingredients, just make them pliable for the next step.

Put in large bowl and mix with about 4 heaping tablespoons of mayonnaise. Salt and pepper to taste. Use more mayo if you want it squishier.

Refrigerate, but set out for 20 to 30 minutes before use.

Best on Tacky White Bread With No Nutritional Value Whatsoever, with the crusts cut off. Otherwise, everything's better when it sits on a Ritz.

Enjoy, dearie! Make cream cheese & (green) olive sandwiches as a fattening alternative. People will DIE if you put walnuts into them.

Housechef, many thanks for your recipe. I'll pick up the ingredients the next time I go to the market and give it a try. It sounds very good, as does Champagne's contribution.