Pimento Cheese is a southern staple and one of my favorite foods.
I add pimento cheese to grilled cheese sandwiches, burgers, and, of course, crackers.
Most recipes call for the 4 oz jar of pimentos, but I prefer to either roast my own pepper red pepper or a jar of roasted red peppers and chop them myself. I find the 4 oz jar does not add up to 1/2 cup of pimento, and I like a lot.
And if you like a little spice, you can always add chopped pickled jalapeños or more cayenne pepper.
If you buy the cheese already shredded, the coating on the cheese does not react well with the mayonnaise, and your pimento cheese will get watery and separate.
Pimento Cheese
Cheesy, peppery spread perfect for crackers, sandwiches, and customizable
Ingredients
- 8 oz Cream cheese at room temperature
- 8 oz Sharp cheddar cheese grated
- 3 Tbsp Mayonnaise
- 1/2 cup Pimentos, well-drained If using roasted red peppers chopped well
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- 1/4 tsp Cayenne pepper
- Big pinch of kosher salt
- A few turns from the pepper mill.
Instructions
- In a large mixing bowl or the bowl of your stand mixer, combine the cheddar, cream cheese, pimento peppers, mayonnaise, garlic powder, onion powder, cayenne pepper, salt and several twists of black pepper.
- Beat the mixture together with a hand mixer, your stand mixer, or by hand with a sturdy wooden spoon or spatula. Beat until the mixture is thoroughly combined.
- Taste, add more black pepper, if desired, and/or salt for more overall flavor (I usually add a pinch of two). If you’d like your pimento cheese to have more of a kick, add another pinch of cayenne. Blend again.
- You can serve right away, but I like to wait overnight if I can!
Tried this recipe?Let us know how it was!