The unexpected flavors of the mixture deserves far more than being slapped between two slices of white bread. Try it on brioche, crackers, sweet German black bread, rye or French breads or any substrate from your favorite gourmet selection.
2 cups Hellmannís mayonnaise
2 tablespoons fresh lime juice
2 teaspoon Grey Poupon Dijon mustard
Ĺ (or to taste) teaspoon cayenne pepper
Ĺ teaspoon Worcestershire sauce
Ĺ teaspoon white balsamic vinegar
3 to 4 cloves garlic
8 ounces Manchego cheese, grated
8 ounces extra sharp cheddar cheese, grated
1 (4-oz ounce) jar chopped pimiento, not drained
4 ounces each diced sun dried tomatoes, roasted red pepper
Place first 7 ingredients if food processor. Blend well. Transfer to glass mixing bowl. Add remaining ingredients. Mix well. Cover. Chill to blend flavors and set for 2 hours in fridge.
Makes 8 cups
Re: Manchego Cheese
You should really try this cheese! It is wonderful, and is as common as cheddar in Spain. It is great in thin slices with fruit and wine, or shredded on top of soups and chowders - especially chili. In the United States, however, it is considered a gourmet cheese, but is easily found in the cheese section of most chain grocery stores.
Manchego is the best known and most widely available Spanish cheese. It comes from La Mancha, the land of Don Quixote, and was originally made only from the milk of Manchego sheep. Manchego is aged for 3 months or longer, and is a semi-firm cheese with a rich golden color. It comes in a 10 inch diameter wheel, 5 inches thick with a herringbone design on the rind. It ranges from mild to sharp, depending on how long it is aged.
Our thanks to Daniel Lee, Jr. of Irmo South Carolina USA
for this great recipe and information about Manchego Cheese
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