Great Summer Sandwiches
The pimiento cheese that I grew up eating was simply a blend of chopped pimientos, Velveeta cheese, and mayonnaise. I loved it then, and I love it now. When I saw a new twist on making pimiento cheese--making it with cream cheese--I decided to play around with it and come up with my own version. Here it is:
4 oz Philadelphia cream cheese at room temperature
2 oz jar of chopped pimiento (drained)
4 oz shredded cheddar cheese
1 T of Hellman's mayonnaise
celery salt to taste
garlic powder to taste
hot sauce to taste (I used Frank's)
Mix all together and season to your liking. This makes enough for about 4 good size sandwiches, but it can very easily be doubled. Also try it on a cracker or as a filling for celery sticks.
