Have y’all ever had Pimento Cheese? I know. It’s a Southern thing and those of you who live South of me are rolling your eyes. Of course you’ve had pimento cheese.
Those of you who live North of me? Not so much.
I’d like to change that.
I’d like to bring pimento cheese to all of you.
I’d like to slide down your chimney with a bag o’ cheese and smear it all over each of your angelic sleeping faces so that when you wake in the morning you’ll have a delicious treat to enjoy. It’ll be like Christmas morning, but worse because I’ll be covered in gross chimney stuff.
Now, this stuff is really good as a cracker dip. Try it, live it, love it. Then put the crackers away and make yourself lunch. Two slices of bread, some butter, a couple big scoops of pimento cheese, and a hot skillet. The absolute very best grilled cheese you will ever eat in your life, guaranteed.
Pimento Cheese
Ingredients
- 4 ounces cream cheese room temperature
- 1 cup cheddar cheese freshly grated
- 1 cup Monterey Jack freshly grated
- 1/2 cup mayonnaise
- 2 to 3 tablespoons jarred diced pimento
- 1 teaspoon grated onion optional, I leave it out for the onion haters
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
Instructions
- In the bowl of a stand mixer, beat the cream cheese until light and fluffy. Add the remaining ingredients and mix until creamy and well combined.
- Serve as a dip or sandwich filling.
Nutrition Information:
adapted from Paula Deen
Jenniffer says
Is this on your low carb page, thatlowcarblife? I feel like I would have totally found it by now! Also this would be delish on top of the BROCCOLI FRITTERS!!! ????
Karly says
It’s not! I keep trying to make a pimento cheese stuffed chicken happen, but the cheese wants to melt out too much…on my fourth attempt this week. haha! Didn’t think of using it for broccoli fritters! Yum!
Thomas says
Great post! Have nice day ! 🙂 klmqs
Brenda says
I was thrilled to find this recipe. I can’t wait to try it. I live in Canada and I remember this being very popular back in the 60s. My family loves appetizers so this may be a good choice for Christmas dinner.
Thanks for posting.
Carolyn @ Cabot Creamery says
Pimento cheese at every party is a win. Adding your recipe to my next party.~Carolyn @ Cabot
Arthur in the Garden! says
Yummy!
Anna says
Taking this to a CAST PARTY tonight!!
Meghan @ The Tasty Fork says
Karly, I had pimento cheese dip for the first time this summer at a southern themed bar. OMG. SO GOOD!! It’s like slap me in the face good.
RaeAnn says
Don’t add the extra salt. I did it almost made it uneatitabl
e.
Correen says
Remember this from my “little girl helping mommy in the kitchen days”…a fave appetizer even though I am not fond of pimentos on their own. Your recipe link is added as #43 on my Over 101 Hot Dog Toppings article. ?
Aimee @ ShugarySweets says
Woah, how did I miss this post? PINNING and PRINTING. Thanks girl!
Margaret says
Here’s my Alabama version pimento cheese for you. 1/2 American cheese, NOT Velveeta. Kraft Deluxe American or ask the deli dept of your grocery store for American cheese. It’s way too much trouble to unwrap those slices. 1/2 pepper jack cheese, 1 large jar of diced pimentos (drain, reserve juice) per pound of cheese (I usually add an extra jar per batch). Whomp cheese up in food processor, add drained pimentos, a couple of teaspoons of the pimento juice and just enough mayo to tie it together. Less is better when it comes to the mayo. I love it on Townhouse Crackers and with celery sticks. Family members make sandwiches. I make 4 pounds at a time. My son-in-law will drop what ever he is doing to come get his share (it’s a 15 mile drive). I get phone calls asking for an alert when I make the next batch. Don’t throw away the pimento jars. Pack them with pimento cheese to take to work or give away. No need to even wash them first. The little bit that you couldn’t get out of the jar will just add flavor.
To make 1 pound
8 oz American Cheese (NOT Velveeta)
8 oz Pepper Jack Cheese
4 oz jar diced pimentos, discard all but 1 or 2 tsp juice
mayo to taste, start w/2 T
Shred the cheese, stir in pimentos, pimento juice and mayo. Add additional mayo if needed to reach desire consistency. Too much pimento juice will melt the cheese together. If you don’t use any it will take more mayo. If you love pimento like I do, add a 2 oz jar.
This is mildly spicy when first made but gets hotter with age. As the pimento juice and mayo re-hydrate the peppers in the pepper jack cheese it gets hotter.
I hope some of yall try it, I know you’ll love it. If I weren’t so old and arthritic I would market it.
Debby says
I absolutely LOVE this recipe for Pimento Cheese! I like to add a thin slice of tomato and a goodly sprinkling of alfalfa sprouts! Yum! Thanks for this great recipe!