Reviewed: May 19, 2012

This was a first for me. I used mild cheddar cheese, and more like a cup of mayo. Very pretty to look at and yummy to eat. Thanks for sharing.

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Reviewer:

JenToBeach

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Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Apr. 18, 2012

This is the best pimento cheese spread I have ever made. I fixed it for my husband to take on a fishing trip, we couldn't stop sampling it. I didn't have the American cheese, so I used what I had on hand which was shredded mild cheddar cheese. I don't see how this could be any better!!! Thanks for sharing this recipe!

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Reviewer:

MARILYNJ100

Cooking Level: Expert

Home Town: Richmond, Indiana, USA

Living In: Gray, Georgia, USA

Reviewed: Mar. 3, 2012

I made this with sharp cheddar because I really don't like Velveeta "cheese food." The flavors were good with the onion and garlic. But the consistancy was too creamy for me. Maybe as a filling for celery it would be OK. It didn't have the texture I like in a sandwich.

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Reviewer:

nolagyrl

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Reviewed: Feb. 8, 2012

I loved it. I used cheddar like some people recommended - I'm not a huge fan of processed American cheese. And I used Onion & Chive cream cheese, which was great, and I think plain would be great too. I loved the cayenne kick. I will be making more soon.

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Reviewer:

Marilyn

Cooking Level: Expert

Home Town: Rowley, Massachusetts, USA

Reviewed: Feb. 2, 2012

Great recipe! I love putting the pimento cheese between any type of bread and making grilled cheese out of it!

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Reviewer:

Joann Hill

Reviewed: Jan. 7, 2012

I think this recipe is great as is and it's also a great base for making your own variations.

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Reviewer:

jsjlandy

Cooking Level: Expert

Home Town: Bloomington, Illinois, USA

Living In: Champaign, Illinois, USA

Reviewed: Dec. 13, 2011

I LOVE this recipe! I use shredded sharp cheddar and serve it with flatbread crackers. YUMMM!

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Reviewer:

Angela

Reviewed: Oct. 9, 2011

This is delicious as written, however the second time making it, I did double the pimientos...it's just me...Thanks for a great recipe!

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Reviewer:

idonotlikegrneggsnhm

Cooking Level: Intermediate

Reviewed: Jun. 8, 2011

Instead of American cheese food (aka Velveeta), I used New York Extra Sharp Cheddar Cheese. After taste testing it, I doubled the spices. Uh, YUM. We loved this. LOVED THIS. Nothing remains, we ate it all. Great spread on Wheatables Nut Crisps. This recipe's a keeper.

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