Please stop using pre-shredded cheeses. I mean, if you're strapped for time, I get that. But you're getting more crap than you realize in pre-shredded cheese. You can (and should) read about it HERE. I would avoid it if at all possible. It doesn't take much to shred your cheese. I do NOT use a food processor though. To me its way too messy. No, just get one of Mama's favorite tools: the old handy-dandy cheese grater. Besides, it helps to exercise the flab under your arms ;)
- 1 - 16 oz block extra sharp cheddar cheese
- 4 oz cubed cream cheese
- 1 4oz (small) jar pimientos
- 1/2 cup mayonnaise
- 1/4 tsp each: onion powder and pepper
- 1 clove of garlic, minced (may substitute 1/4 tsp garlic powder)
- 1/2 tsp dry mustard powder
- Using your stand mixer and paddle attachment, cream the cheddar cheese and cream cheese together until very soft.
- Add in the mayo and all other items and mix until blended (you may add in more mayo if need be).
- Store in the fridge until ready to use.
- This can make a great sandwich and stuffing for celery or on crackers!
Sandwich It!
I recommend using toasted rye and doing it this way:
Butter one side of your bread slices and lightly toast the other side in a pan.
Once toasted, spread and put together!
Its also very good on Pumpernickle!
LIGHTENED VERSION
- 1 - 16 oz block of low-fat cheddar cheese (grate on a medium or fine shred, I do NOT recommend your food processor for this!)
- 4 oz cubed Neufatchel cream cheese (room temperature)
- 1 4oz (small) jar pimientos (chopped and drained, reserving 1/2 tsp of juice)
- 1/2 cup light mayonnaise
- 1/4 tsp each: onion powder and pepper
- 1/4 tsp garlic powder
- 1/2 tsp dry mustard powder
Follow the instructions above.