Recipe courtesy of Paula Deen
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Total:
35 min
Prep:
5 min
Inactive:
30 min
Yield:
3 cups
Level:
Easy

Ingredients

Directions

Mix the shredded cheeses together with the pimientos and their juice. Stir in the mayonnaise until well blended. Add salt and pepper, to taste, and stir. Keep covered in the refrigerator until ready to use. It is easier to spread if left on the counter for 30 minutes before serving. Great on bread, celery sticks, or crackers.

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