Pimento Cheese Recipe

Pimento Cheese

Pimento cheese is a tangy and creamy cheese spread that’s often referred to as the pâté of the South. It’s wonderful on crackers, crudités, sandwiches, or even burgers.

Total: 15min

Yield: About 3½ cups

Nutrition Facts: servingSize , calories , Fat , Carbohydrate , Protein , Saturated Fat , unSaturated Fat , Sugar , Fiber , Sodium , Cholesterol

Ingredients:

• 1 (8-oz) package cream cheese, at room temperature
• ½ cup mayonnaise, best quality such as Hellmann’s or Duke’s
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground cayenne pepper
• 1 (8-oz) block sharp Cheddar cheese (a good supermarket brand like Tillamook or Cabot is fine)
• 1 (4-oz) jar diced pimentos, drained

Instruction:

1. Food processor instructions: In the bowl of a food processor fitted with the steel blade, combine the cream cheese, mayonnaise, Worcestershire sauce, ¼ teaspoon of salt, garlic powder, and cayenne pepper. Process until smooth and evenly combined. Remove the blade, scraping any of the mixture back into the bowl. Switch to the grating blade. Cut the Cheddar cheese into pieces that will fit into the feed tube. With the machine running, add the cheese through the feed tube until it is all grated in. Transfer the contents of the food processor to a large mixing bowl. Add the diced pimentos and stir everything together to combine. Taste and adjust seasoning, if necessary. (I usually add about ¼ teaspoon more salt, but it depends on the saltiness of the cheese.)
2. Mixer instructions: In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, mayonnaise, Worcestershire sauce, ¼ teaspoon salt, garlic powder, and cayenne pepper. Beat until smooth and evenly combined. Coarsely grate the Cheddar cheese and mix in along with the diced pimentos. Taste and adjust seasoning, if necessary. (It’s a good idea to taste the pimento cheese on the crackers you plan to serve it with, as the saltiness can vary.)
3. Transfer the spread to a serving bowl and serve with crackers and/or crudités. If serving later, cover and refrigerate for up to 5 days; bring to room temperature before serving.

Pimento Cheese

This pimento cheese is the best! It’s cheesy, tangy, peppery (spicy if you wish), and spreadable. Recipe yields 2 cups.

Prep: 10min

Total: 10min

Yield: 2

Serving Size: 1/4 cup

Nutrition Facts: servingSize 1/4 cup, calories 245 calories, Sugar 1.8 g, Sodium 355.9 mg, Fat 22.1 g, Saturated Fat 11.4 g, Trans Fat 0.3 g, Carbohydrate 3.5 g, Fiber 0.4 g, Protein 8.4 g, Cholesterol 60.6 mg

Ingredients:

• 2 cups freshly grated extra-sharp Cheddar cheese
• 8 ounces cream cheese, cut into 1″ cubes and softened at room temperature*
• 4 ounces pimento peppers**, well drained and chopped if in strips
• 2 tablespoons mayonnaise (Duke’s is traditional but I also like Sir Kensington’s)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper (decrease or omit if sensitive to spice)
• 1/2 medium jalapeño pepper, ribs and seeds removed, and minced (about 1 tablespoon; omit if sensitive to spice)
• Freshly ground black pepper, to taste
• Salt, to taste

Instruction:

1. In a large mixing bowl or the bowl of your stand mixer, combine the cheddar, cream cheese, pimento peppers, mayonnaise, garlic powder, onion powder, cayenne pepper and jalapeño (if using), and several twists of black pepper.
2. Beat the mixture together with a hand mixer, your stand mixer, or by hand with a sturdy wooden spoon or spatula. Beat until the mixture is thoroughly combined.
3. Taste, and add more black pepper if desired, and/or salt for more overall flavor (I usually add a pinch of two). If you’d like your pimento cheese to have more of a kick, add another pinch of cayenne. Blend again.
4. Transfer the mixture to a smaller serving bowl. Serve your pimento cheese immediately, or chill it in the refrigerator for up to 1 week. Pimento cheese hardens as it cools; let it rest for 30 minutes at room temperature to soften.

Old Fashioned Pimento Cheese

Prepare your tastebuds for this simple, old fashioned pimento cheese recipe. A classic southern staple served at any family or formal event. Creamy, cheesy, tangy with a hint of spice, try this recipe and it will be the last pimento cheese recipe you ever use!

Prep: 5min

Yield: 10

Ingredients:

• 2.5 cups Cheddar Cheese (shredded)
• 1/2 cup Mayonnaise
• 4 oz Pimentos
• 1/2 cup Cream Cheese
• 1/4 tsp Salt (more if needed)
• 1 tsp Black Pepper
• 1 tsp Onion Powder
• 2 tsp Garlic Powder with Parsley (see blog notes)
• 1/2 tsp Worcestershire Sauce
• 1 tsp Sugar

Instruction:

1. First, it is important to realize that prepping the ingredients will make for a quick and under 10-minute recipe.
2. Begin by shredding the cheddar cheese.
3. Next, measure the mayo, cream cheese, salt, pepper, garlic powder, onion powder, Worcestershire Sauce, sugar and pimentos (be sure to drain).
4. In a large bowl perfect for mixing, add the cheddar cheese.
5. Add in the additional ingredients and stir until thoroughly combined.
6. Serve (or store for later) and enjoy!

Homemade Pimento Cheese

My savory peppery Homemade Pimento Cheese is prepared with fresh ingredients — like hand-grated cheddar cheese, mild pimento peppers, white onions, silky cream cheese, and mayonnaise — combined into a cheesy, fluffy, spreadable texture.

Prep: 15min

Total: 15min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 261 kcal, Carbohydrate 3 g, Protein 10 g, Fat 24 g, Saturated Fat 12 g, Trans Fat 0.01 g, Cholesterol 59 mg, Sodium 331 mg, Fiber 0.3 g, Sugar 1 g, unSaturated Fat 8 g, servingSize 1 serving

Ingredients:

• 8 ounces cream cheese (softened)
• 12 ounces sharp cheddar cheese (shredded)
• 1/4 cup mayonnaise
• 2 tablespoons grated white onion
• 1/2 teaspoon garlic powder (or cayenne pepper)
• 4 ounces diced pimentos (drained)
• 1/2 teaspoon freshly ground black pepper (optional)

Instruction:

1. Place the softened cream cheese into the bowl of a stand mixer and beat with the paddle attachment until creamy (or use an electric mixer).
2. Add the shredded cheddar cheese, mayonnaise, onion, and garlic powder to the bowl and mix on low until well combined.
3. Drain the pimentos and add to the mixture. Use a rubber spatula to mix until the pimentos are evenly distributed.
4. Serve immediately or store in the refrigerator for up to a week.

Homemade In Less Than 10 Minutes | The BEST Pimento Cheese Recipe!!!

FAQ

How does Paula Dean make pimento cheese?

1. 3ounces cream cheese, at room temperature.
2. 1cup packed, coarsely grated extra-sharp Cheddar cheese.
3. 1cup packed, coarsely grated Monterey Jack cheese.
4. ½cup mayonnaise, or more to taste.
5. ⅛teaspoon garlic powder.
6. 3tablespoons minced pimentos (sweet pickled red or cherry peppers)
7. 1teaspoon grated onion.

What is pimento cheese made of?

How do Southerners eat pimento cheese?

Why is pimento cheese so popular in the South?