This past week I was trying to think of something to treat my bridge club members with. As usual, I wanted to try something new. People say they always like to try something at home before they make it for someone else. Not me!! Trying out new recipes on unsuspecting family and friends is my favorite thing! This week’s recipe is an easy pimento-cheese spread that I just had to try. My family loved it and I think the bridge club did too.

Did you know that pimentos are a large, red heart-shaped sweet pepper that measure 3 to 4 inches long and 2 to 3 inches wide. The flesh of the pimiento (notice the spelling, there are actually two spellings for the same vegetable) is sweet, succulent and more aromatic than that of the red bell pepper. Fresh pimientos may be found from late summer to early fall in specialty shops and some supermarkets. Canned and bottled pimientos are available all year round. Pimentos are the red found stuffing green olives. Much of the pimiento crop is used for paprika. How about that!

Pimento - Cheese Spread

10 oz grated sharp or medium sharp cheddar cheese (I used med. Sharp)
1 -4 oz jar chopped pimento, rinsed and drained
1/2 cup mayonnaise
2 tsp finely grated onion
1 tsp fresh lemon juice
1/2 tsp Dijon mustard

You can process in the food processor until finely chopped, but not smooth. I just mixed it all in a bowl and it worked great. Takes about 15 minutes to toss together if you have all the ingredients. It needs to set for a couple of hours to let the flavors meld together for the best taste.