Monday, May 25, 2015


Friend Jan's husband Byron loves to "cook". When we met at their house recently for bridge, he made his Pimento Cheese Dip. I love pimento cheese and Byron's didn't disappoint me. I think I ate as much as anyone.

He was inspired by a recipe he saw in magazine. He strongly recommends using block cheese and grating it instead of buying the shredded cheese. He also taste tests as he makes this. You might want to add more garlic and onion powder. He said he uses adds a little bit more. I asked him if he used fat free cream cheese (which is what I would want to do) and he said just make sure you taste it to see if you need to add more seasonings.


1        cup grated sharp cheddar cheese
1        cup grated Monterey Jack cheese
1/2    cup mayo
4       oz. cream cheese, softened
1/4    teaspoon garlic powder or to taste
1/4    teaspoon onion powder or to taste
dash ground pepper and salt
1       4 - oz jar of pimento, drained and diced

Combine the mayo, cream cheese, garlic and onion powders, salt and pepper until smooth.

Stir in the cheeses and pimento at the end. Store in refrigerator til ready to serve.

Serve with French baguette bread. Slice thinly. Bake at 400 degrees F for 6 to 7 min on cookie sheet. Brush one side with melted butter.

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