I wish I could say I found this recipe, and I whipped it up as a quick appetizer to have while we were waiting on our steaks to grill this past Friday night but……it was the husband.
He found it in the April/May issue of Garden and Gun magazine…..one of our favorite publications.
This recipe makes about 1 pint and can serve 4 as an appetizer
2 cups shredded orange cheddar cheese (8 oz)
½ cup Duke’s mayonnaise
½ cup pimento peppers, drained and chopped (7 oz. jar)
¼ cup green onions, chopped (use both the green and the white parts)
1 tsp. black pepper
½ tsp. salt
¼ tsp. cayenne
Dash of Tabasco
Combine all ingredients in a medium bowl, and stir with a rubber spatula. Serve immediately with crackers or cover, refrigerate, and let flavors marinate.
Best to refrigerate first for a bit, but that’s our opinion.