PIMENTO CHEESE
2 cups shredded sharp cheddar cheese
1/2 cup mayonnaise (Duke's is the best)
dash House Seasoning
2-3 tablespoons drained diced pimentos
Beat all together with electric mixer until smooth. Add more mayonnaise if too thick. For best results use
freshly shredded cheese. It has more moisture and will make a softer spread.
WW FRIENDLY PIMENTO CHEESE
2 cups shredded Cabot 75% Lite cheddar cheese*
1/2 cup Kraft Light mayonnaise
dash House Seasoning
2-3 tablespoons drained diced pimentos
Stir everything together in a bowl. Keep in mind this is not going to be soft and smooth like the store bought kind.
The texture of the spread will depend on the kind of cheese used. Softer cheese will make a softer spread.
Makes 8 - 1/4 cup servings. All plans are 2 points.
*Cabot only comes in a block so you have to shred it yourself, but even if using a different cheese it makes a softer
spread if you shred it yourself. This particular cheese makes a very firm spread because the Cabot is a dry cheese.
You could add more mayonnaise but you'll have to adjust the points.
YouTube Let's Cook Video
2 cups shredded sharp cheddar cheese
1/2 cup mayonnaise (Duke's is the best)
dash House Seasoning
2-3 tablespoons drained diced pimentos
Beat all together with electric mixer until smooth. Add more mayonnaise if too thick. For best results use
freshly shredded cheese. It has more moisture and will make a softer spread.
WW FRIENDLY PIMENTO CHEESE
2 cups shredded Cabot 75% Lite cheddar cheese*
1/2 cup Kraft Light mayonnaise
dash House Seasoning
2-3 tablespoons drained diced pimentos
Stir everything together in a bowl. Keep in mind this is not going to be soft and smooth like the store bought kind.
The texture of the spread will depend on the kind of cheese used. Softer cheese will make a softer spread.
Makes 8 - 1/4 cup servings. All plans are 2 points.
*Cabot only comes in a block so you have to shred it yourself, but even if using a different cheese it makes a softer
spread if you shred it yourself. This particular cheese makes a very firm spread because the Cabot is a dry cheese.
You could add more mayonnaise but you'll have to adjust the points.
YouTube Let's Cook Video
