|
Enjoy this recipe from Classic Church Potlucks.
Submitted by: Teresa Grimsley from Alamosa, CO
2 lbs. sharp Cheddar cheese, shredded
4-oz. jar diced pimentos, drained
1/4 to 1/3 c. salsa verde, or 4-oz. can diced green chiles, drained
1/2 t. celery seed
1/4 t. cracked pepper
1/2 c. mayonnaise
2 T. fresh chives, chopped
Optional: chopped fresh cilantro to taste
In a large bowl, combine all ingredients except chives and cilantro. Stir well to mix, adding a little more mayonnaise if needed to hold mixture together. Gently stir in chives and cilantro, if using. Cover and refrigerate for 2 hours before serving, to allow flavors to blend. Serve on bread as a sandwich, or wrap in lettuce leaves as a taco. Makes 12 servings. | |
|
|
In a large bowl, combine all ingredients except chives and cilantro. Stir well to mix, adding a little more mayonnaise if needed to hold mixture together. Gently stir in chives and cilantro, if using. Cover and refrigerate for 2 hours before serving, to allow flavors to blend. Serve on bread as a sandwich, or wrap in lettuce leaves as a taco. Makes 12 servings. |
|
|