Pimento Cheese


1 1/2 pounds extra sharp cheddar cheese
7 ounces diced pimentos, drained
2 teaspoons lemon juice
1/2 teaspoon granulated garlic
2 dashes cayenne pepper
2 dashes Worcestershire sauce
8 ounces softened cream cheese (reduced fat okay)
1 to 1 1/2 cups Duke’s mayonnaise (reduced fat okay)


Grate cheddar cheese into a large bowl and let sit at room temperature for 1 hour. Add pimentos, garlic, cayenne, Worcestershire and lemon juice then toss.

Add the softened cream cheese and 1 cup of the mayo and stir until blended. Add more mayo if needed. Refrigerate.

Will last for 1 month, but it is always gone before then. Makes about 4 cups.

Serve with crackers, celery sticks, and/or cucumber slices.
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