Pimento Cheese

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I never ate pimento cheese until I started going to our scrapbooking retreats. It is always one of the required dishes there. I finally made my own. I love it! I could just eat it plain by the spoonful. I actually made it to use in a recipe (which I will post later) but there was plenty left over for me to snack on all week.

16 oz Cheddar Cheese, shredded
4 oz jar Diced Pimento, rinsed and drained
1/2 cup Mayonnaise
1 Tbs Worcestershire Sauce
1/4 tsp Salt
1/8 tsp Pepper

Combine all ingredients just until blended. Cover and chill leftovers for up to a week.

Servings: 24
Calories 97
Total Fat 7.9g
Total Carbohydrates 1.8g
Protein 4.8g
Nutrition Grade D

Today’s Leopard Print Find: Chinese Laundry Women’s Haylie Pump

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  1. Pingback: Pimento Cheese Stuffed Fried Chicken | Definitely Leopard

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