PIMIENTO CHEESE SPREAD
1/2 pound extra-sharp cheddar cheese
One 4-ounce jar pimientos, drained and finely chopped
1/2 cup finely chopped green olives (optional)
1/2 cup Hellmann's mayonnaise
1 Tbsp. fresh lemon juice
1 tsp. Worcestershire sauce
Black pepper to taste
Tabasco sauce to taste
Grate the cheese into a mixing bowl.
Add the pimientos and optional olives, and mix well.
Add the mayonnaise, lemon juice, Worcestershire, pepper, and Tabasco.
Using a fork, stir and mash the mixture until blended and almost a chunky paste.
Scrape the mixture into a crock or bowl and serve with crackers as a canape
(Spread keeps up to a week tightly covered in the refrigerator).
YIELD 8 to 10 servings
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