This is my version of Southern Pimento Cheese Spread. It 's great spread on triscuit Crackers, Spread on a hot Hamburger just off the grill, or stuffed into tiny cream puffs and heated in the oven!!

CHIQUI'S SOUTHERN STYLE PIMIENTO CHEESE SPREAD
*Chiqui Note: The key to a great tasting pimiento cheese spread is top quality, extra sharp cheddar that you grate yourself....NOT the pre-extruded stuff you buy in the bags!!

1 POUND EXTRA SHARP CHEDDAR CHEESE, hand grated
1 (8 oz.) Philadelphia cream cheese, room temp.
1 (7 oz.) jar chopped pimientos with the juice
1/2 cup Hellman's mayonnaise (or homemade)
1 tsp. garlic powder
1 tsp. Lea & Perrins
1/2 to 1 tsp. freshly ground black pepper
Tabasco to taste

Grate the cheddar into a large bowl. Allow cheese to come to room temperature.

Blend in all remaining ingredients. You can use a hand held mixer and beat 2 min. at med. speed. Taste and adjust the seasonings. Place in a crock or serving dish. Cover with plastic wrap and chill.

Serve with asst. crackers.

TO USE COLD:
Use to stuff celery, cherry tomatoes or serve with crackers. Use as a filling for sandwiches. You may need to add a bit more mayo to make a better spreading consistency for sandwiches.

TO USE HOT:

CHEESE PUFFS:
Lightly toast slices of Pepperige Farm white bread. Using a 1-inch round cutter, cut out circles of toast. Place on a parchment lined baking sheet. Using a pastry bag, pipe mounds of pimiento cheese onto toast circles. Cover and chill. To Bake: Preheat oven to 400 degrees F. Bake Cheese Puffs for about 12-15 minutes. Serve immediately. OR Spread over hot burgers or make a grilled cheese sandwich with crispy bacon and thinly sliced tomato, too!

You can also spread the Pimiento cheese on toasted bread slices and run them under the broiler for a toasted cheese sandwich!!

Enjoy!

This recipe will yield about four cups of Spread. This is NOTHING like the stuff you get in the little plastic cartons at the grocery store although I admit I do buy it now and then!!