Who knew homemade Pimento Cheese was this easy? My husband loves Pimento Cheese but I'm always concerned about added preservatives and food coloring found in prepared foods so I decided to make my own.
I found several recipes but most were basically the same with just a few simple variations. For example some used white cheddar cheese while others used yellow and a few used some of each. Some also used a little cayenne or onion powder.
I decided to start with a very basic recipe and then make changes or try other ingredients later. I found one on Damaris Phillips' Facebook page that was simple and decided to try that one.
It turned out great and Hubby loved it! So here's what I did....
Assemble your ingredients.
Grate your cheese. Don't look too close at my old grater please! It was either my Mom's or my Grandmother's and has served me well. :-)
Mix the mayonnaise and cream cheese. If the cream cheese is very soft you can mix quite well without the mixer. I used the back of the spoon to smash out any lumps.
Mix in the grated cheese, pimento, and salt and pepper. I like to mash the pimento a bit first so the pieces will be smaller. Store in the refrigerator in an air tight container for up to one week.
Need a printable version? Just click here.
- 4 ounces cream cheese (softened)
- 4 ounces diced pimento
- 1/4 cup mayonnaise (Duke’s is my favorite!)
- 8 ounces sharp white Cheddar cheese
- Salt & pepper to taste
- Place cream cheese and mayonnaise into a large mixing bowl and beat at medium speed until thoroughly combined.
- Add cheddar cheese.
- Mix till combined, then add pimentos (add them last so they don’t get too beat up).
- Season to taste with salt and pepper.
Makes about 2 cups.
Have a certain type of cheese you love? Feel free to substitute another type of cheese in for additional flavor. For example, substitute 2 ounces of blue cheese in for 2 ounces of the sharp white Cheddar cheese.
Feel like adding a little kick to your pimento cheese? Substitute another pepper or flavor in for the 2 ounces of pimentos. For example, try Asian chili garlic sauce, kimchi, banana peppers, ghost peppers and horseradish sauce.
Store in the refrigerator in an airtight container up to 1 week.