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1 cup grated extra sharp Cheddar cheese

1 cup grated smoked Gouda cheese (if you don’t like gouda you can just double the Cheddar)

8oz. cream cheese, cut into 1” cubes and softened to room temperature

4 oz. pimento peppers, well drained and chopped

3 Tbls Duke mayonnaise

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp cayenne pepper

2 medium jalapeno – finely minced (can be omitted if you don’t want the heat)

Freshly ground black pepper to taste

Salt, to taste

Combine all of the ingredients in the bowl of a stand mixer and blend until well combined. Taste and add salt/pepper/cayenne/spice as needed to reach preferred taste. Transfer to a smaller bowl for serving. You can also use a large mixing bowl and hand mixer to combine everything. This keeps in the refrigerator for up to a week but hardens so you will have to let it come back to room temperature before serving.
 

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Thanks you! Been looking for a good recipe for pimento cheese.

Class of '78 Hotard Hall (not air conditioned) and Cooner Street (not air conditioned)
 

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Class of 81 - Cain Hall A/c and all...Whoop. Let me know how it turns out or if you need any other recipes.
 
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