Recipe by TANAQUIL
"My mom made this recipe for Christmas 2002. She had nothing written down but I loved it so much I asked her how she did it and she wrote it down for me. All the measurements are approximate so if you find something that works better, let me know!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
shredded processed American cheese food
cream cheese, softened
1 (2 ounce) jar
chopped pimento peppers
This is my mom's recipe, and my sister submitted this, so I have to leave my comments about what I do differently...I usually sub sour cream for the cream cheese, its easier to stir. I also let this mellow in the frig a bit before serving. I love the kick the cayenne pepper gives this! Thanks, Mom! Love you!
I'm not sure if you have to grow up eating Pimiento Cheese in order to enjoy it; if so, it explains why my husband and I didn't care for this much. But since I've never eaten it before, I can't comment on how this Pimiento Cheese rates in comparison to others. I used sharp cheddar, but added a lot more than called for because the original just tasted like mayo to me. I made tea sandwiches and took them to church, where they met mixed reviews. Some loved them, but a few of the kids threw theirs away. Sorry--won't be making this again, but you might like it if you already like Pimiento Cheese.
Scrumptious! I used real cheddar in lieu of processed cheese food and reduced fat cream cheese and mayo. I increased the pimento to 3 oz. and added freshly ground black pepper as well as a dash of worstershire. TIP: try it on bread with juicy tomatoes and crisp lettuce.
I took this to a church gathering and got rave reviews...everyone loved it and ate all my sandwiches. I used shredded sharp chedder cheese instead of the processed stuff. Excellent!
I was looking for a good recipe for Pimento Cheese, and this was TERRIFIC! After reading other reviews, I decided to use sharp cheddar cheese (two 8-oz. blocks) instead of processed cheese. Even my husband, who's hard to impress, raved over this recipe. There's no doubt I will make this again and again...Thanks for sharing! :)
Cadillac is right!!! I only changed one thing. Instead of processed cheese food, I used bagged, shredded sharp cheddar cheese and it was absolutely EXCELLENT!!!
Great simple recipe. I used lite ingredients so I saved a few calories but it tasted as good as the first time I made it. I used 4 oz. pimento's, 2 cup of low-fat cheddar cheese,low fat onions & chives cream cheese, about 1 tbsp of light sour cream, lite mayo not quite a 1/2 of cup.lite mayo.cup, Cayenne pepper to taste. I also added sliced salad olives just for fun. Put in middle of tray with sliced tomatoes, cucumbers, and party rye bread. Simple and easy appetizer.
I had my doubts but this turned out so good. I changed a few things but I chalk it up to personal taste so I still give it 5 stars. I used a little garlic salt instead of garlic powder and light cream cheese and half light mayo/half regular mayo. I used the small block of Velveeta shredded and it wasn't enough cheese so I added some mild cheddar. The only thing I might advise others to change is to add more cheese if you prefer yours to be less mayo"naissy".
* Percent Daily Values are based on a 2,000 calorie diet.
Cadillac Pimento Cheese
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 136
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a creamy, slightly spicy pimento cheese spread.
See how to make a pecan-studded cheese ball with Cheddar and cream cheese.
See how to make a holiday cheese ball that looks like a pine cone.