This pimento cheese recipe comes courtesy of my brother and his husband, who is a true Southerner.
I confess I never liked pimentos growing up, but I learned that I probably never had real pimentos.
Instead I probably had red bell peppers, because people use them as a substitute for pimentos.
As someone who doesn’t digest bell peppers very well, that is not good.
Real pimentos come from a cherry shaped pepper and are not the same as a red bell pepper.
The other thing I found out about pimento cheese is that every Southern family has a recipe for it, and they all have a secret ingredient or two.
The biggest secret, though, is that no one really measures anything and keep adding their favorite ingredients until the mix tastes just right.
I hope you enjoy this recipe.
It has become a staple at our home, and I hope it becomes a staple at yours too.
Tips for Pimento Cheese Success
Let all of the ingredients come to room temperature.
My brother and I like to add as much shredded cheddar as the mix will hold and still be creamy enough to spread.
If you prefer less, then use less.
Some people prefer a more prominent pimento taste and use the entire jar.
Some prefer a milder taste and use less.
The hot sauce is crucial.
As someone who is a complete baby when it comes to spice, I promise this is true.
Without a few dashes of the hot sauce, or more, your pimento cheese will taste bland and boring.
My brother sometimes adds a spicy pepper to give it a kick.
I never do.
We serve this dip with crackers and/or veggie dippers.
We especially love it on celery, and my husband thinks pimento grilled cheese is pretty darned tasty.
Let’s Make This!
- 8 ounces cream cheese
- 1/4 cup Duke's mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 ounces grated sharp cheddar cheese
- 2-4 ounces diced pimentos
- A few dashes of hot sauce
- Sea salt and pepper to taste
- Combine the cream cheese and half of the mayo completely in a medium size bowl.
- Keep adding mayo until the mixture is soft but not soupy.
- Begin adding the grated sharp cheddar cheese an ounce or two at a time.
- Add until you have a creamy, cheese filled mixture.
- Pour half the jar into a strainer,.
- When the pimentos are strained, add into the cheese mixture.
- Add hot sauce, a few dashes at a time
- Serve with crackers and/or celery
This dip doubles well.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Philadelphia Original Cream Cheese Brick (8 oz Box)
Duke's Real Mayonnaise 3 Pack, 18oz Each
McCormick Onion Powder, 2.62 oz
McCormick Classic Garlic Powder, 3.12 oz
365 by Whole Foods Market, Cheese Bar, Sharp Cheddar, 8 Ounce
Cento Sliced Pimentos, 4 oz
Cholula Hot Sauce, Original, 5 oz
McCormick Sea Salt, 2.12 oz Table Grinder
McCormick Ground Organic Black Pepper, 3 oz
Keebler Club Crackers, Original, 13.7 oz Box
Cuisinart FP-13DGM Elemental 13 Cup Food Processor and Dicing Kit, Gunmetal
Nutrition Information:Yield: 8 Serving Size: 2 ounces
Amount Per Serving: Calories: 270Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 60mgSodium: 358mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 9g
All nutrition information is approximate and for informational use only. Your serving sizes and nutrition information may differ.
The recipe doubles well, and I would suggest if you are making this for a party, or if you want to have it for more than one sitting to definitely make a double batch.
To make more delicious and easy recipes, check out our Easy, hot artichoke dip, Zippy Beef Spread and Mama K’s Homemade Mixes, and you’ll have so many options to make your next get together even more tasty.
Be sure to pin to your favorite recipe board for quick access whenever you need it.
Also, be sure to join our Moving Toward Better Facebook Page, where we connect daily to live our best life and letting the rest go.
As always, thanks for being you and have a great day.