MMMMM----- Recipe via Meal-Master (tm) v8.06

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 Cup softened cream cheese;
- 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 and 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

Yield: About 1 1/2 cups, enough for 4 sandwiches

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

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