Back to School in the Kitchen with Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
Here's a zippy cheese spread that is so much better than the processed, store-bought versions; the difference is like night and day. I grew up on these, my Grandma was the one who made it and she called it pickles and pimento. She would dice pickles into it and serve sweet pickles on the side.
It's wonderful on crackers, stuffed into celery sticks, or as a spread for sandwiches. You can forego using a food processor for the preparation of this recipe and the results will be a little less smooth, but delicious nonetheless.
I recommend using all organic non GMO ingredients.
Preparation time: 20 minutes
Ingredients:
2 Cups grated soy cheddar cheese or cheddar cheese
2 Cups grated soy montery jack or montery jack cheese
4 Ribs celery, finely diced
4 Scallions, cut into small rings
1/2 Medium red onion, finely diced
1/2 Medium red bell pepper, finely diced
1 Cup vegan or regular mayonnaise
4 Tablespoons dijon mustard
2 Tablespoons soy sauce
1 Teaspoon sea salt
1 Teaspoon freshly ground black pepper
Directions:
Combine the cheeses, celery, scallions, onion, and pepper in a large bowl. In a separate small bowl, use a rubber spatula to combine the mayonnaise, mustard, soy sauce, salt, and pepper to make the dressing. Add the dressing to the cheese and vegetable, folding to combine. Place the pimento cheese in the container of a food processor, and process for 1 minute. Adjust salt and pepper to taste, if necessary.
Makes 6 cups
Printed with permission from The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus / Published by Rodale.
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