"This wonderful version of pimento cheese can be used for grilled cheese sandwiches, as a spread for crackers, or served alongside your favorite fried green tomatoes." — QUEENREYNEY
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shredded extra-sharp Cheddar cheese
cream cheese, softened
ground cayenne pepper
jalapeno pepper, seeded and minced
1 (4 ounce) jar
diced pimento, drained
salt and black pepper to taste
Hey ya'll! Thanks for all the great reviews--I am so flattered! Thanks, also, for not making the recipe completely different than written and then stating how you don't like it. I don't understand that. Thanks again. Don't forget to use EXTRA-SHARP cheddar cheese! **UPDATE 6/24/2011** Thanks to Yakaty for suggesting the addition of worchestershire and mustard. It makes this even better IMO! Thanks again to all for the reviews!
I made this as directed and found that we do not like cream cheese in our pimento spread. Also we like it a little on the sweet side. I added more cheese, doubled the pimento and added a touch of sugar and it was salvageable. Thanks for the post as there are many favorable reviews.
This was without a doubt the best pimento cheese I've ever had! I omitted the jalapenos, and bumped up the cayenne a bit since I like my pimento cheese with a bit of a bite to it. Other than that, this recipe is flawless. Thank you so much for sharing!
This is exactly the way I've always made Pimento Cheese (minus the jalepeno). I took some to work once and 4 people told me it was the best they've ever had. Yum!
First time trying this and I liked the concept. True to form, I increased the cayenne just a little for a longer finish, added a tad of dry mustard, and some worcestershire sauce in the spirit of Beer Cheese soup. This recipe didn't need it from my tasting but it fit my taste. Time to give it to the troops to try.
This is really good. A gourmet grocery store by my house used to sell pimento cheese in a jar that was expensive. They used to sample it and it was so good. I had been looking for a recipe to duplicate it and this is very close. I left out the optional ingredients and I didn't have pimentos but I had some small diced red peppers and used that. I made 1/2 recipe and it made about a cup and a half. The only thing that seemed to be missing was the sharper taste of the spread the store sampled and then I realized that the recipe suggested "extra-sharp cheddar" so I would use that specifically. The cheese should also not be pre-shredded, both are important for the flavor and texture. This will be great with crackers or to make grilled cheese out of this week. Thank you!
I was raised in the south and just moved to Vegas four years ago. I had no idea that pimento cheese was unheard of out here, so I had to make my own! As is, the recipe is pretty good. I'm gonna' mess with it later to try and get a bigger kick into it. I put it in the fridge over night, dumped it on a cheese platter, and served with Triscuits. Was great!
Started making this POSITIVE I had a jar of pimentos in the pantry...sadly, no. This was fabulous w/out them...family gobbled it up...so can only imagine how great it will be when made w/pimentos! Great recipe.
UPDATE: Made this for friends visiting from Georgia...they said it was better than anything their moms ever made!
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Pimento Cheese
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 179
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