Reviewed: Nov. 18, 2009

Liked this a lot. Worked better on crackers than bread....for me. I wanted something a little more smearable...if that makes sense...lol.

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helzbelz

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2009

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!

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Bethany

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Reviewed: Sep. 7, 2009

Love it as is. Just as an experiment, I added three shakes of worchestershire and 3 shakes of dill weed. Nice added touch if you like dill. Otherwise, excellent as is!!!

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hccanc

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Reviewed: Apr. 20, 2009

Not a big fan of pimiento cheese, but this is the bomb! Nothing like the stuff you buy from the grocery stores!

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ladymcneese

Cooking Level: Expert

Home Town: Summerville, South Carolina, USA

Living In: Calera, Alabama, USA

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Reviewed: Apr. 6, 2009

Very good. Definitely needs the jalapenos and cayenne. Needs a little something more. Don't know what.

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STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

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Reviewed: Apr. 3, 2009

This was pretty good overall, but a bit bland even though it was spicy hot. Think I will use only half as much cream cheese next time for more cheddar flavor.

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curlygirl

Cooking Level: Expert

Living In: Bossier City, Louisiana, USA

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Reviewed: Mar. 22, 2009

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.

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QUEENREYNEY

Cooking Level: Expert

Living In: Charleston, South Carolina, USA

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Reviewed: Mar. 22, 2009

This was fabulous! i loved the extra kick of the cayenne pepper. Made it as a test this time but will be making it again for social events.

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htomlinson

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Reviewed: Mar. 15, 2009

My husband was raised in the south but never liked his mothers Pimento Cheese. My sons however asked for it every time we visited. I saw this recipe with the extra added kick and thought I might get my husbands approval for an easy appetizer. He loved it. It is just an easy dish to go along with the southern flair. We stuffed celery and had it with wheat thin wafers. Thanks for the recipe.

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Deborah

Cooking Level: Expert

Home Town: Granite City, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 11, 2009

Nice and creamy, and we liked the punchy seasoning.

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cheesemite

Cooking Level: Intermediate

Home Town: Coldwater, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 26, 2009

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.

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yakaty

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Reviewed: Feb. 20, 2009

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!

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