Masters Style Pimento Cheese
The Masters style pimento cheese spread to me is sharper, has more of a bite to it, and more texture than the creamy Velveeta spread that I make. We really like both, but sometimes the hubby asks for what he calls the “smooth” kind. It’s made with melted Velveeta and has just a smidge of sugar in it.
Ingredients
- 4 oz cream cheese Softened at room temperature for 30 min to an hour.
- ½ cup mayo I used Duke's
- ½ cup sour cream
- ¼ tsp garlic salt
- ¼ tsp onion powder
- ¼ tsp smoked paprika
- 1 cup finely shredded parmesan cheese
- 4 cup finely shredded sharp cheddar cheese
- 4 oz diced pimento
Instructions
- Cream the softened cream cheese, mayo, and sour cream together with a mixer. Add the spices.Grate the cheeses and add to the bowl. Mix by hand. Add the diced pimento to the bowl and mix by hand.Store in the refrigerator in a covered container.
Video
Notes
Please note that I shredded my Parmesan and cheddar with a microblade grater which resulted in very finely shredded cheese. If you compared 4 cups of finely shredded to four cups of packaged shredded cheese or cheese shredded with a box grater, they might not be equal. So if you use packaged cheese or grate with a box grater, you might want to add two cups of sharp cheddar first, and then decide if you need more.