Fortunately, my husband is an amazing cook, and he’s really good at taking over kitchen duty on the weekends. Today I’m sharing one of his best recipes (you’re welcome); homemade pimiento cheese. We eat a batch of this almost every week; it’s my favorite for lunch and I catch my son eating it for breakfast all the time.
If you’re not from the South, then pimiento cheese might be a bit of a mystery to you. Trust me, it’s definitely something you want to try. Homemade is hands-down the best (dare I say, the only) way to go, and this is the best recipe I’ve ever had.
This Southern staple is easy to make and incredibly addictive!
- 16 oz high quality extra sharp cheddar cheese (buy a block and grate by hand)
- 4 oz cream cheese (cubed)
- 4 oz jar of pimientos (with the oil they're packed in)
- 1/2 c mayo (we prefer Duke's)
- 1/4 t onion powder
- 1/4 t pepper
- 1 clove garlic, minced
- 1/2 jalapeño pepper, seeds removed, finely minced
- pinch red pepper flakes
Grate cheddar and cube cream cheese.
Put all ingredients into bowl of stand mixer, and using paddle attachment, mix until well combined.
Add a little more mayo if you like your cheese creamier/wetter. Adjust seasonings based on taste and heat preference.
Optional: add 1-2 T. of crumbled bleu cheese.
Store in refrigerator.
Duke’s Mayonnaise is a southern favorite, but if you can’t find it where you are, Hellman’s Original is a good substitute. Or if you have access to fresh local eggs, you can make your own mayo (SO easy and SO good!). I can’t vouch for your results if you try to go low-fat with your mayo…but why would you?!?!
Be sure to pin this one for later–it’s a delicious (and different) appetizer. Enjoy!
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