READY IN: 15mins

INGREDIENTS

  • 1lbextra-sharp cheddar cheese, finely grated
  • 12 lbmonterey jack pepper cheese, finely grated
  • 12 cupblue cheese, crumbled
  • 1tablespooncayenne pepper
  • 1 (7 ounce) jar diced pimentos (not drained)
  • 12 – 1cupmayonnaise (to taste)
  • NUTRITION INFO

    Serving Size: 1 (95) g

    Servings Per Recipe:8

    Calories: 372.4

    Calories from Fat 270 g 73 %

    Total Fat 30 g 46 %

    Saturated Fat 19 g 95 %

    Cholesterol 91.2 mg 30 %

    Sodium 626.3 mg 26 %

    Total Carbohydrate2.8 g 0 %

    Dietary Fiber 0.7 g 2 %

    Sugars 1.2 g 4 %

    Protein 23.2 g 46 %

    DIRECTIONS

  • Using a 4-sided box grater, grate block cheeses on the smallest grate side.
  • In a large mixing bowl, toss together the grated cheese and the crumbled blue cheese.
  • Sprinkle cayenne pepper over the top of the cheeses.
  • Add pimentos, juice and all.
  • Add mayonnaise a little bit at a time. You want it to bind, but not become runny or mushy.
  • Refrigerate overnight to allow flavors to marry.
  • Grating by hand is recommended, using the side of grater with the smallest holes. If you use a food processor, you run the risk of having the spread turn to mush. How much mayonnaise one uses is a matter of personal taste. The suggested amount of 1/2 to 1 cup is strictly a gauge. Some cooks may prefer less or more.
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