I’ve been buying Jalapeno Pimento Cheese for about 25 years, and then all of a sudden a few years ago it disappeared from store shelves. Then one day I was hopping from one pin to another on Pinterest and saw apin for it. Such a small thing but it made me really really happy. So of course I had to make it and see if it was as good or better than I used to buy.
Jalapeno Pimento Cheese
4 cups shredded extra-sharp cheddar cheese
8 ounces cream cheese, softened
½ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 jalapeno pepper, seeded and finely minced
1 (4 ounce) jar diced pimentos, drained
Salt and pepper, to taste
Place all ingredients in a large bowl. Stir well until combined.
It tasted good but was very dry.
I’ll have to figure out what to add to it to make it thinner.
Weekend Cooking is hosted @ Beth Fish Reads