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      Title: Pimento Cheese
 Categories: Cheese, Vegetables, Chilies
      Yield: 4 Servings

      8 oz Extra-sharp Cheddar; grated
           - with a food processor or
           - hand grater (not pre-
           - grated)
      2 oz Cream cheese; softened,
           - pulled into several pieces
    1/2 c  Jarred pimento; finely
           - diced
      3 tb Duke's mayonnaise
    1/2 ts Red-pepper flakes
           Salt & black pepper

  In a large mixing bowl, place the Cheddar in an even layer. Scatter
  the cream cheese, pimentos, mayonnaise, red-pepper flakes, salt,
  and pepper over the Cheddar. Using a spatula, mix the pimento
  cheese until it is smooth and spreadable.

  Transfer the pimento cheese to a bowl or container, cover tightly,
  and store in the refrigerator for up to 1 week.

  Recipe from: Matt Lee & Ted Lee

  Adapted by: The New York Times

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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