Wednesday, September 9, 2009

Fall Recipe Exchange #5

This recipe comes all the way from Atlanta, Ga. My sister in law introduced HOMEMADE Pimento Cheese to our family about 4 years ago. I can't even begin to tell you how good it is...Eat it on fresh bread, crackers, or out of the fridge at midnight...yep, it's THAT good.

1 (16 oz) package sharp cheddar cheese
finely grated 1 (8 oz) package cream cheese, softened to room temperature
1 1/2 cups Hellman's mayonnaise (I only use 1/2 - 3/4 cup)
1/2 cup sour cream
1 (4 oz) jar chopped pimentos, undrained

In a medium bowl, mix cheeses with mayonnaise, sour cream and pimentos, stirring until combined. Store in refrigerator. This will keep 3 to 4 weeks. For an extra twist, chopped jalapeno peppers or olives may be added.

If you would like to submit a recipe for the Fall Recipe Exchange click here for details. Can't wait to see what you submit!