Reviewed: Aug. 23, 2012

I've made this several times just as the recipe reads, didn't do any adjusting. I grated the cheese myself and mixed it by hand. The longer it sits in the refrigerator the better it is. I wouldn't change a thing.

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Reviewer:

Priscilla

Reviewed: Jul. 20, 2012

I used half regular sharp cheddar, half sharp white cheddar cheeses and added a couple good shakes of Frank's Hot Sauce. I made no other changes. PURE comfort food. The kids and I can't get enough of this.

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28 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 25, 2011

Thanks, John My wife loves this receipt, she only wanted to add sliced olives with pimentos. I goes great with her packed lunch and some assorted crackers. Jim In Lexingto, KY.

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Reviewer:

Chief Jim

Reviewed: Mar. 14, 2011

Delicious! I used this as a sandwich spread and it was so tasty. I jazzed it up a bit with a touch of mustard, and sprinkle of onion powder, and a pinch of cayene for a little heat. Just threw everything in the blender for a smoother spread. I'll definitely use this again. Thanks for sharing this versitile recipe, Rhonda.

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9 users found this review helpful

Reviewer:

Saveur

Reviewed: Jan. 29, 2011

I thought this recipe was delicious. I just started eating pimento cheese in the last few years. My husband bought me a food processor for Christmas, so I was anxious to make my own pimento cheese. VERY good and simple too. We eat ours with pretzels, its addicting.

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6 users found this review helpful

Reviewer:

LauraO

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

Reviewed: Nov. 29, 2010

I added onion powder and substituted half of the mayo for miracle whip (just a personal preference). My hubby who doesn't even like store bought pimento cheese liked this recipe.

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4 users found this review helpful

Reviewer:

foodie47

Reviewed: Jul. 9, 2010

I agree with an earlier commenter that there is a touch too much garlic. Other than that, it was great. The second time I made it, I switched the cheddar for pepperjack cheese. If you like a little heat, this is terrific as well.

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Reviewer:

NCFoodFan

Reviewed: Jun. 25, 2010

Yummy!! The garlic adds another subtle dimension to the flavors. I used sharp 2% cheddar and mild 2% cheddar (half and half) shredded in a food processor. Think I could eat the whole bowl now, but will try to hold out for lunch of a toasted Hearty Nut Bread (bread machine) sammich with home-grown tomato slices!

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Reviewer:

Earth Mother

Reviewed: Apr. 26, 2010

Great recipe. I was raised on pimento cheese in NC, favorite was Stan's Pimento Cheese in Burlington. I put two jars of pimento in the one I make, never enough of the pimentos.

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Reviewer:

Top

Cooking Level: Intermediate

Home Town: Burlington, North Carolina, USA

Living In: Sammamish, Washington, USA

Reviewed: Feb. 12, 2010

A teaspoon of garlic was WAY TOO MUCH. If you try this recipe, do not add a full teaspoon. It overpowered every other flavor in the pimento cheese. I couldn't even taste the pimento.

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8 users found this review helpful