Spicy Pimento Cheese

Let me get this out.  I am NOT a pimento cheese fan.  All the pimento cheese I’ve tried before has been terrible, but this recipe is a huge exception to the rule.  If it were not for the fact that this is made with cheese, cream cheese and mayo, I could eat it EVERY DAY–probably several times a day.  It is SOOOOO good.  The recipe is really mine, but it’s a compilation of Bobby Dean’s recipe and the speech therapist at the school where I used to work.  

I made this and took it to every function I went to and hosted over the holidays and it went over well at all stops.

This recipe is doubled–you’ll want to do that.

16 oz. extra sharp white cheddar, shredded
8 oz. cream cheese, softened (I used 1/3 less fat and it was still great)
btw. 1/3 cup and 1/2 cup mayo (I used light and didn’t miss the fat)
6 T of pimentos (drained)
garlic powder
salt
onion powder
cayenne pepper (oh yeah, be generous if you like spicy)
*can’t give measurements on the spices because I don’t measure them myself

Blend together cream cheese and mayo until fluffy.  Add all other ingredients and stir.  Enjoy immediately, or chill overnight for the flavors to marry a bit more.

If you’re going to a party, you can form it into a ball, roll it in toasted pecans and chill until firm to use like a really rockin’ cheese ball.

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