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READY IN 1¼ hrs

Creamy Pimento Cheese

Read Reviews (57)

"This is the best pimento cheese you will ever have! Its creamy texture makes it excellent for sandwiches or for eating on crackers. Serve at room temperature." — KANDRSMOM

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Original recipe makes 2 1/2 cups Change Servings

1 (8 ounce) package cream cheese, softened
2 cups shredded extra-sharp Cheddar cheese
1/3 cup mayonnaise

1 pinch garlic powder
1 (4 ounce) jar diced pimentos, drained

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Directions

Beat the cream cheese at medium speed with an electric mixer until creamy; add Cheddar cheese and continue beating until light and fluffy. Beat in mayonnaise and garlic powder; stir in pimento. Cover and chill for at least 1 hour.

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PREP 15 mins
READY IN 1 hr 15 mins

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Gourmet on a budget! I tried and loved it as written but to change it for a party, I added some of the diced ham pieces, some chopped pickeled jalepeno's, celery salt and used roasted red peppers! Spread this on spinach tortilla wraps and sliced for finger food! This was the first tray to be emptied and even the guys ask for the recipe!! Thank you!

—cookin4therapy

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Most Helpful Critical Review

Apr 11, 2011

Was ok not the pimento cheese recipe i was looking for. Lost my grandmothers recipe in a move from texas.

—john0811

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67 Ratings

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Oct 06, 2009

This is delicious...I found this recipe after I discovered the pimento cheddar spread at the grocery store (which I LOVE) costs $5!!! This recipe is just as good, if not better, and makes twice as much for less money. I followed other reviewers suggestions and added the liquid from the pimento jar...it helped make the mixing easier and adds more pimento yumminess.

—emily_memily

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Feb 18, 2009

Delicious!!!! Didn't realize it was so easy to make Pimento Cheese. If I'd known, I would have been making this years ago.

—jdreamer

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Jan 06, 2011

This is delicious, and so very easy to make! I have never made pimento cheese before, and I will never purchase it again, I will always make my own. The first time I made this was for Thanksgiving, and I followed the recipe as written and everyone loved it! Second time, I made this for Christmas and I used Miracle Whip instead of the mayo, and it's really great with that also, nice change! That added a very slight sweetness , and it was "sharper" in flavor. I served this with assorted crackers (wheat, rye, butter, sesame & onion). I will definitley use this recipe again for sure! Thanks so much for sharing :)

—Cat Lady Cyndi

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Jun 15, 2010

Fabulous! I use roasted red peppers in a jar in place of the pimentos, a really good sharp cheddar, and light cream cheese.

—jdc

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Aug 23, 2010

I've made this and it's gone in the same day!

—Cheryl's Cooking Now!

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Aug 08, 2010

I forgot to take a picture of this delish spread. Darn, I ate it all! I also used most of mine for the fried Mac n' Cheese balls. I will definitely make this again! Next time, I will save a little of the drained pimento juice so I can make the spread a little more spreadable. It would give it more pimento flavor as well. Loved it!!

—Patty Cakes

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Nutrition

Calories
221 kcal
11%

Carbohydrates
2.3 g
< 1%

Cholesterol
51 mg
17%

Fat
20.8 g
32%

Fiber
0.2 g
< 1%

Protein
7.5 g
15%

Sodium
253 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creamy Pimento Cheese

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 221
Calories from Fat: 188

% Daily Value *
Total Fat 20.8g 32 %
Saturated Fat 9.8g 49 %
Cholesterol 51mg 17 %
Sodium 253mg 10 %
** Potassium 46mg 1 %
Total Carbohydrates 2.3g < 1 %
Dietary Fiber 0.2g < 1 %
Protein 7.5g 15 %
Sugars 0.5g
Vitamin A 19 %
Vitamin C 16 %
Calcium 22 %
Iron 5 %
** Thiamin < 1 %
** Niacin 3 %
** Vitamin B6 5 %
** Magnesium < 1 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.