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Recipe(tried): Homemade Pimento Cheese

Appetizers and Snacks
PIMENTO CHEESE

1 (16 oz.) block mild cheddar cheese*
1 (16 oz.) block sharp or extra sharp cheddar cheese*
1 (1 lb.) box Velveeta cheese, cubed
1/4 tsp red pepper
2 jars (4 oz. each) diced pimento, drain one jar only
1 tsp. GROUND celery seed
about 3 to 4 cups Hellmann's mayonnaise

Shred block cheese in food processor or shred by hand. Use a fork to smash in Velveeta cheese until smooth.

Add red pepper, ground celery seed and pimentos. Stir in mayo until well moistened. Refrigerate.

*Use only block cheese and shred yourself. Pre-shredded cheeses are dried out and do not mix well. Use good cheese and only Hellmann's mayo. A good mayo makes a big difference. Can be made 2 days in advance. May need to add more mayo before serving as cheese tends to absorb mayo. Will keep up to one week.

Makes about 2 quarts
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Reviews and Replies:
1
  Debi - Elmira NY
2
  Patsy, La
3
  Debi- Elmira NY
4
  Andrea, WV
5
  Daphne - Salt lake UT
6
  Debi, Elmira Ny
7
  MAGNOLIA
8
  Deb -Kentucky
9
  Gala
10
  donna phipps fredericksburg, va
11
  mes Richmond, Va
12
  Deb Kentucky
13
  Deb Kentucky
14
  mes Richmond, Va
15
  Deb Kentucky
16
  mes Richmond, Va
17
  Deb-Kentucky
18
  Deb-Kentucky
19
  Deb- Kentucky
20
  Deb- KY
21
  Deb- KY
22
  mes Richmond, Va
23
  Deb KY
24
  Chris
25
  Chris
26
  Betsy at Recipelink.com
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