Tonight I was craving pimiento and cheese so I made up a new version of it that’s so delicious I don’t think I’ll ever make it any other way ever again. I’ve got to share it with you!
1 jar diced pimientos
1 large block of sharp cheddar cheese
1/2 small block of white Vermont sharp cheddar
1 8 oz. package of reduced fat neufchâtel cheese (beside the cream cheese)
big dollop of mayonnaise
toasted salted chopped pecans (optional)
You’ve obviously got to grate the cheese yourself, combine with softened neufchâtel and other ingredients, add garlic salt to taste, and the pecans are a nice addition only if you like them. I served it tonight with (reduced fat) Wheat Thins, sliced red bell peppers, and red grapes. Such a great meal when it’s hot outside, and this pimiento and cheese is creamier, more spreadable and less mayo-ish.
I might need to get one more taste before bedtime…