2 lb Velveeta cheese
8 oz Chopped piemento (4oz jars)
1 c Mayonnaise
1 ts Ground black pepper
1/2 ts Ground red pepper
Drain piementos. Grate Velveeta cheese into a large bowl. Add piementos,
black pepper and red pepper to mayonnayse and mix well. Add mayonnaise
mixture to grated Velveeta cheese and mix well. Let sit at room temp for
about a half hour Store in refrigerator in a sealed jar NOTES: Try it with
Velveeta first… Then substitute if you must.. I find that the velveeta
gives a better consistency… Also, I recommend hand-grating… Food
processors tend to liquify. Sometimes I substitute 1 tsp ground mustard for
the red pepper… (Yup, I’m strange…) It’s great on crackers or in
sandwiches… Also a great topping for burgers… And it keeps for -at
least- a month in the fridge!!!
From
Yields
12 Servings