Erica’s Pimento Cheese

  • 8 ounces sharp Cheddar cheese, shredded
  • 3 ounces Romano cheese, shredded
  • ½ cup mayonnaise
  • 4 ounce jar diced pimientos, well drained
  • 2 good splashes of Texas Pete, or to taste
  • 1 quick splash of lemon juice

Mix all ingredients well, stirring thoroughly. Refrigerate or serve immediately. Tastes best after the second day when the flavors have melded. (If you’re watching your waistline, you can reduce the fat by half by using light mayonnaise. Reduced fat even more by using 2 percent sharp Cheddar cheese.)

This recipe was created by Erica Derr and appeared in Our State’s April 2002 issue.

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