Pimento Cheese

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Prep Time: 15 minutes | Serves: 4

I grew up around pimento cheese, but it was one of those foods as a kid, I steered far away from having to eat it.  Now as an adult, I can just eat this out of the bowl with a spoon.  Yumm. 

I used two cheeses for flavor and even aesthetics, because as humans, we usually eat with our eyes first.  Extra flavor comes from hot smoked paprika, white pepper, and pickled cherry peppers.  

There are multiple ways you can serve this pimento cheese. Serve with crackers or veggie strips to dip, or make it into a grilled cheese (my personal fav).  It’s good warm or cold.  Fill celery sticks or smear onto club crackers.

Some cool, fun history on what seems to be a southern icon… pimento cheese actually originated in NY in the 1870’s when farmers created what we now call “cream cheese.”  About that same time, Spain was sending cans of the pimento peppers to the states.  A Good Housekeeping recipe blended the two ingredients together in 1908 and the recipe was a hit.  Mass production, mainly in the South, caused the humble pimento cheese to be sent country-wide.  After WWII, pimento cheese began to be made in homes and revamped with a few tweaks into what we have as a more modern version with mayonnaise.  But, still today, cooks continue to modify this food to fit their dietary needs, preferences, and tastes.  

If you like pimento cheese and have never made it from scratch, try it at least once.  It’s really delicious.  Creamy, fresh, flavorful!

I

Pimento Cheese

Pantry To Table
If you like pimento cheese and have never made it from scratch, try it at least once. It’s really delicious. Creamy, fresh, flavorful…
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Appetizer, lunch, Snack
Cuisine American
Servings 4
Calories 401 kcal

Ingredients
  

  • 1/3 cup avocado mayonnaise, or regular mayo
  • 4 ounces cream cheese, softened
  • 1/4 cup cherry peppers, seeded and chopped
  • 1 7-ounce jar pimento peppers, drained well and chopped
  • 1 teaspoon hot or mild smoked paprika
  • 1/2 teaspoon white pepper, optional
  • 4 ounces yellow cheddar cheese, shredded
  • 4 ounces sharp, white cheddar cheese, shredded
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon fresh chives, chopped

For serving:

  • Butter crackers, such as Club crackers
  • Bell pepper slices
  • Celery Sticks
  • Other favorite crackers
  • Make as a grilled pimento cheese sandwich

Instructions
 

  • In a medium bowl combine the mayo, cream cheese, Dijon, paprika, white pepper if using, cherry peppers, and chives.
  • Add the cheeses and pimentos. Stir gently to combine.
  • Serve or cover and refrigerate for later.

Notes

I didn’t need to add any additional salt.  The cheeses, peppers, and mayo all have an element of salt, so with the brands and amounts I used, the results were just right to my tastes.  Taste your pimento cheese after all your ingredients are combined to decide before adding salt.
Using a food processor with a shredding blade is very helpful here, but a hand-held cheese grater works fine, too.
History was paraphrased from Southern Living’s website.
Nutrition chart includes only “ingredient” list.
Nutrition Facts
Pimento Cheese
Amount per Serving
Calories
401
% Daily Value*
Fat
 
34.5
g
53
%
Saturated Fat
 
17
g
106
%
Trans Fat
 
0.59
g
Polyunsaturated Fat
 
0.88
g
Monounsaturated Fat
 
5.16
g
Cholesterol
 
98.1
mg
33
%
Sodium
 
711
mg
31
%
Potassium
 
178.5
mg
5
%
Carbohydrates
 
4.4
g
1
%
Fiber
 
0.41
g
2
%
Sugar
 
3.22
g
4
%
Protein
 
15
g
30
%
Vitamin C
 
1.31
mg
2
%
Calcium
 
444
mg
44
%
Iron
 
0.48
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword homemade, pimento cheese
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