Editor's note: The recipe and introductory text below are from The Joy of Cooking, 75th Anniversary Edition: 4500 Recipes for the Way We Cook Now by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. To read Epicurious's review of the cookbook, go to The Best Cookbooks of 2006.
This rich, spicy cheese spread appeared in some fashion in JOY from 1931 until the 1960s. The 1936 edition declared it "a grand cheese spread for hot or cold sandwiches."
Recipe information
Yield
Makes about 4 cups
Ingredients
1
1
1
1
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2
2
Need to make a substitution?
Preparation
Step 1
Combine pimientos, mayonnaise, garlic, lemon juice, dry mustard, Worcestershire sauce, and red pepper in a medium bowl. Beat with a wooden spoon or an electric mixer at medium speed until blended.
Step 2
Add grated cheese and beat until the consistency of cottage cheese.