This Southern Classic Pimento Cheese recipe is quick, easy, and flavorful. It’s perfect as a spread, dip, sandwich, or on its own!
When I think about sandwiches and the South, I automatically think about pimento cheese. This iconic Southern menu item is great slathered between two pieces of soft white bread, piled onto a stalk of celery, smeared on a cracker, and even more delicious… melted over burgers and hot dogs!
What’s in pimento cheese?
In true Southern twang, we usually refer to this delicious mixture as “puh-minna cheese.” And while there are many variations to this Southern staple, the basic ingredients remain the same – pimientos, cheese, mayonnaise, and seasonings.
Many Southerners grew up on the stuff, but I know there are lots of folks that don’t even know what a pimento is and how it is made.
A pimiento is a red, sweet pepper. It’s often used interchangeably with roasted red bell peppers. They are commonly found jarred in water either diced or sliced.
Pimento cheese is a delicious combination of sharp cheddar cheese, good mayo, and pimento peppers.
Delicious when served in a myriad of ways, pimento cheese is most commonly eaten on crackers, a dip with chips or celery sticks, and as a sandwich spread. It also makes for a great topping for burgers and hot dogs.
I’ve even been known to make a grilled cheese sandwich filled with pimento cheese!
Is it spelled pimento or pimiento?
Y’all, I’ve been fighting this battle for the better part of the last 14 years. Should it be spelled pimiento or pimento?
The folks over at Southern Living lean towards the spelling with the extra “i,” saying that it’s listed as the first spelling in Merriam-Webster.
It seems that pimiento is the original Spanish spelling for the word that refers to the pimiento pepper. However, that spelling has evolved to be pimento – especially when referring to pimento cheese. Perhaps it has to do with the translation from Spanish to English. Perhaps we all just got lazy.
So which is the right one? Your guess is as good as mine. I’ve had some sponsors in the past that have required one spelling over another, so you’ll find it spelled both ways on Southern Bite. In fact, to keep things interesting, I might just randomly change the spelling in this post.
Tips for making pimento cheese:
Grate your own cheese! While I LOVE the convenience of bagged, pre-shredded cheese from the grocery store, the cornstarch, cellulose, and stuff they use to keep the shreds from sticking together in the bag seems to have an effect on texture. I really recommend shredding your own. Can you use the other stuff? Sure! Just know it won’t be quite the same.
Don’t forget the onion! Onion adds a unique flavor to pimento cheese that just can’t be left out. The zing it adds will make your pimento cheese stand apart in all the best ways. However, do not use diced onion. I don’t think the crunch of the onion goes well in pimento cheese, so just take the time to grate up a little onion right after you grate your cheese. It won’t add much time because you only need about 1 tablespoon! You can certainly use less, if you’d like.
Why do onions sometimes taste bitter?
I’m going to get science-y on you here for a minute, so bear with me…
I’m probably going to over simplify this, but here we go.
When the cells of onions are damaged, they form sulfur compounds. Those compounds are what make us cry when we cut onions and what can make onions taste bitter. More of those compounds form the longer that they sit.
So, if you’re going to be storing this pimento cheese for a while, I might recommend using onion powder over the freshly grated onion – especially if you are sensitive to that bitter flavor. I’d use about ½ teaspoon of onion powder to replace the 1 tablespoon of grated onion.
Ingredient FAQ
Sharp cheddar cheese – I highly suggest grating a block of sharp cheddar cheese rather than the bag of pre-grated cheese. The pre-grated cheese typically includes cornstarch to prevent the pieces from sticking together. This will affect the texture and taste of your pimento cheese, and not in a positive way. Grating is best!
Cream cheese – This is a controversial ingredient for some, but trust me when I say it really adds a delicious creaminess. Pimento Cheese purists can leave it out. You’ll just want to soften your cream cheese prior to stirring your mixture so it combines evenly, if you use it. I’ve also found that using brand name cream cheese softens better and mixed more evenly into things like this, but you do you.
Mayonnaise – I will sing until the cows come home that Duke’s mayonnaise is superior! Any brand will do, but Duke’s is just the way we go around here and for good reason.
Pimentos – Unlike the pre-prepared cheddar cheese, I actually do suggest you go with the pre-chopped pimentos in a jar. Save yourself some time here! It won’t affect the flavor and end result at all.
Onion – You only need a small onion for this recipe. Grating 1 tablespoon should only take you a few seconds max but is worth the extra effort.
Garlic – You only need one teaspoon of granulated garlic or garlic powder. Granulated garlic and garlic powder aren’t quite the same in terms of measurement, but I don’t think it makes a huge difference in this case.
Creative Pimento Cheese Additions
Want to jazz up your pimento cheese a little? Try these ideas…
- Pickled Jalapeños: If you’re a fan of a little heat, diced pickled jalapeños will add a zesty kick without overpowering the creamy goodness.
- Crumbled Bacon: You know everything is better with bacon, right? The smoky, salty crunch pairs perfectly with the tangy cheese and pimentos.
- Dill Pickle Relish: For a briny, tangy twist, adding a spoonful of dill pickle relish gives your pimento cheese a little extra zing.
- Green Onions: Thinly sliced green onions bring a fresh, mild onion flavor that complements the richness of the cheese.
- Smoked Paprika: A sprinkle of smoked paprika adds a subtle depth and a little smokiness, giving your pimento cheese a more complex flavor profile.
- Fresh Jalapeño: For a fresher, crisper heat than the pickled variety, dice up some fresh jalapeños. It adds a nice pop of spice and a little crunch to each bite.
- Using Different Cheeses: While sharp cheddar is the classic choice, mixing in some gouda, pepper jack, or even white cheddar can give your pimento cheese more unique flavor.
- MSG (Monosodium Glutamate): I often add a pinch of MSG to enhance the savory, umami flavor of my pimento cheese. It amplifies the cheesy goodness, making it even more irresistible.
- Hot Sauce: A few dashes of your favorite hot sauce will give the pimento cheese a tangy, spicy boost. You can adjust the amount based on your heat preference, and it adds a nice, balanced acidity that cuts through the richness of the cheese.
- Worcestershire Sauce: This secret ingredient brings a savory, umami-packed depth. Just a small splash adds a subtle complexity with its blend of vinegar, molasses, and anchovies, making the flavors of the cheese and pimentos stand out even more.
Adding any of these ingredients can give your pimento cheese that extra burst of flavor while still keeping it easy to make and enjoy! Perfect for spreading on crackers, sandwiches, or even just eating straight from the bowl (no judgment here).
Guy’s Grocery Games Variation
If you’re looking for the version of pimento cheese I made on the Home Cook Dad’s episode of Food Network’s Guy’s Grocery Games, let me walk you through it. While the method remains the same, the ingredients are a little different. You’ll need…
- ½ pound (8-ounce) block of medium cheddar cheese
- ½ pound (8-ounce) block of sharp cheddar cheese
- 2 teaspoons yellow mustard
- ½ cup mayonnaise
- 4 ounces whipped cream cheese
- 1 (4-ounce) jar diced pimentos, well drained
Follow the directions in the recipe below and simply use these ingredients, omitting the extra ingredients in the original recipe.
Find the recipe for the fried green tomatoes that Guy proclaimed “the best fried green tomatoes ever” RIGHT HERE.
Ingredients
- 1 lb block sharp cheddar cheese
- 4 ounces cream cheese softened
- ½ cup mayonnaise
- 1 (4-ounce) jar chopped pimentos drained
- 1 tablespoon grated onion or less
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon granulated garlic or garlic powder
- salt to taste
Instructions
- Grate the cheese using a box grater.
- Combine shredded cheddar, softened cream cheese, mayo, drained pimentos, grated onion, black pepper, and garlic. Stir to combine.
- Add salt to taste. Allow to rest at least several hours in the refrigerator to allow the flavors to develop.
Video
Notes
- ½ pound (8-ounce) block of medium cheddar cheese
- ½ pound (8-ounce) block of sharp cheddar cheese
- 2 teaspoons yellow mustard
- ½ cup mayonnaise
- 4 ounces whipped cream cheese
- 1 (4-ounce) jar diced pimentos, well drained
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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I made it exactly as Receipe called for 2 hours ago. I had to taste it on a soft crisp cracker before refrigeration. It is fantastic and easy to make.
Thanks so much, Peggy! Glad to hear it turned out great for you!
Followed your recipe but put 1/2 tsp powdered Original Franks Red Hot seasoning. It was perfect!
So glad to hear you enjoyed it, Dee!
I made it as directed, but substituted onion powder for grated onion. It was delicious.
So glad to hear you loved it, Jan!
Stacey, what is the life of this pimento spread for refrigerator and freezer
It’s good for 4 to 5 days in the fridge, but I do not recommend freezing it as the oil in the mayo will likely separate.
Hi Stacey!
Pretty much the way I make mine as your recipe above…gotta add the hot sauce and sometimes I had some cream horseradish. Having a pimento cheeseburger on a brioche roll is one of the joys of life!!! Happy hump day to you!
Love those ideas! Thanks for sharing, Doris!
I haven’t used cream cheese before – but hey, it can’t be bad! I never use mustard but I probably use a little more grated onion because we like it. I basically stick with the Duke’s recipe – half sharp/half white sharp cheddar but I don’t measure – you know when it looks right. You just can’t go wrong there, but I might play with perfection and give the cream cheese a try.
It’s always fun to be a little creative. Enjoy!
Thank you for not putting jalapeños in the pc! I don’t like the onions myself, but now I understand why it may taste really strong (the bitter compounds that intensify over time, thanx for that explanation). I’ll skip the cream cheese too, but I do know it’s in some of the commercial versions. I do prefer to get the whole (or even the strips) of jarred pimientos as I like a larger dice in my pc. I use two cheddars, a super sharp and a medium, and a shake of cayenne.
Sounds great!
I love your recipes and follow them almost to a tee…(😁) …. Here’s a suggestion I’ve been using now for awhile. Instead of the diced pimentos that we are all familiar with head over to the Mexican food aisle and look for a jar of GOYA fancy pimento…. You have to dice it up but it really enhances the flavor of pimento and cheese… you can actually taste the pimento!
I’m not sure I’ve ever seen these, but I’ll certainly be on the lookout!
Publix and Winn Dixie carry them…. I checked at Walmart but didn’t see any….. hope that helps!
Thanks, Ann!
I have those Goya pimentos …. just got them on the reduced shelf at my local Food Lion market. I guess I’ll be making some cheese this weekend!
That is a great idea
Sounds good, but if you want really awesome pimento cheese, you need to skip the taste like nothing diced store bought jarred pimentos and instead use half roasted red peppers and half Mama Lil’s sweet hot hungarian goathorn peppas in brine. You’ll never go back!!!
That sounds like a flavor-packed twist! I love the idea of using roasted red peppers and those Mama Lil’s peppers—I bet it takes the pimento cheese to a whole new level. Thanks for sharing your secret!
I’ve used roasted red peppers before and it was awesome
I wonder if a tsp. of creamed horseradish might add a little kick too.
I love a touch of yellow mustard in it sometimes, so I can see horseradish giving it that same type of flavor.
I came to CT to visit relatives. Made Palmetto Cheese spread and crackers as an appetizer. It was a big hit with our neighbors at the block party! Got many compliments.
So glad you were able to share a little South your your family!
easy and yummy perfect for bridge group or any other group or just yourself
Thanks, Susan!
This recipe looks awesome but I was curious as to which Mayo is best for this?
Duke’s is my mayo of preference.
Love this recipe for pimento cheese Stacy! Sometimes I add a bit of celery seed or cajun spice . I ‘ve even used horseradish as a twist. I could eat this stuff by the spoonful!
Thanks!! Yum!
Hi Stacey. Tried making this yesterday and it is very good. I was hooked on Palmetto pimento cheese for the last 2 years. I’ve eaten so much of it I suffered from pimento cheese burnout, which is probably not a real thing but I am going with it. Thought it was time to try it again and glad that I did. I may add a few jalapeños next time to spice it up just a tad. Very good recipe. Thanks for posting.
So glad you enjoyed it, Wayne!
Wonderful looking recipe I want to make soon. But first I need to know more about the nutrition facts. Are they per tablespoon or serving (what size)? Thanks, Stacey. You and your recipes are the best!
Thanks, Kathie! Nutrition facts are based on this recipe serving 6 portions.
This sounds and looks delicious! I’ve never made my own before but am definitely going to give this a try. Love all your recipes….thank you for sharing them😀
Thanks, Lisa! Sure hope you’ll enjoy it!
Best way for pimiento cheese is to have it in a grilled cheese sandwich. Awesome but your recipe is like mine.
I certainly agree with that! A grilled pimento cheese sandwich is AMAZING!
I first had it on a burger about ten years ago at a little out of the way restaurant in Staunton Va. You know those obscure places next to hotels when you are traveling? The place was packed at 7:00pm . I have to tell you… it was love at first bite. On a grilled marble rye bread with onions . Just the best!
YUM!
The only difference between ours is, I use onion powder. I do love pimento cheese 🧀 😋!
Thanks, Gail! I use onion powder sometimes, too.
I make my pimento cheese just like you do. However, I was introduced to pepper jack cheese and liked it. So I added pepper jack with the other cheeses to my pimento cheese and it was delicious!
Pepper jack sounds AMAZING!
Thanks so much for reminding me about this great summer recipe !! Never tried it on burger but plan on doing it now 😊
You’re so welcome! It’s a Summer favorite at my house!
Mmmmm. LOVE minner n’cheese!
Fellow minner n’ cheese lover’s are always welcome here!
Thank you for this info. I’ve been looking for a proper grater for my cheese for awhile now. I’ll definitely try out this product.
Perfect!
I usually add the cream cheese plus shredded white cheddar to the Sharp. Love it on soft white bread, but sometimes will add it to my hot dogs, fried egg sandwiches or fried bologna sandwiches. Every time I go back to NC I will pick up several cartons of Stan’s Pimento Cheese spread – a local brand available from Charlotte to Raleigh. Have several people I know in the Atlanta area that prefers Stan’s.
I will have to try their brand!
I was raised on pimento cheese in Texas, but my mother grated a pound of American Cheese. Sharp cheddar is fine, but in my humble opinion, freshly grated yellow American is even better!
I love how there are so many interpretations of the recipe!
Absolutely use cream cheese. I do not use mayonnaise, but I do add daily pepper sauce. Very tasty!
It gives it a great creaminess, right?
Hi, I just whipped up this recipe because I have been buying it store bought and I can not wait to try it after all the flavors meld together but I didn’t use the worchester like others have been saying. But I can’t wait to try this with your tomato and cheese fritters I am making for the first time for a church gathering Saturday where we are bringing a finger food and your recipe sure hade me interested because what true southerner doesn’t like pimento cheese and tomatos and corn meal lol right and they look so yummy:) I hope they turn out well:)
Sure hope y’all enjoy them!
Looks delish! I put chopped pecans, a dash of worcestershire, chopped olives, and a some chili sauce. It was delicious!
That sounds amazing!!
I don’t like the diced pimentos. I use whole or strips of skinned pimento because I like bigger pieces. I also use some of the liquid from the pimentos. It adds a great flavor. Only Duke’s for me, Cracker barrel sharp cheddar cheese, dash of Pete’s hot sauce and that’s it. No garlic or onion. I will try with cream cheese! Now I’m hungry!
Thanks for sharing your tips, Mary!
This recipe is great! The only thing I would change is the amount of garlic. I would probably reduce it by half because it’s pretty garlicky to my taste buds. My garlic loving husband thought it needed no changes though. Lol.
Glad you enjoyed it, Emily!
BISCUITS from King Arthur:
https://www.kingarthurflour.com/recipes/caramelized-onion-sourdough-biscuits-recipe
They are very good. I hope KAF doesn’t mind my sharing the link but it would be a tragedy if I didn’t share the recipe. After I’ve buttered the biscuit, I add some ham and a little onion marmalade/jam.
KRAFT BACON without horseradish cheese:
Made a big mistake and I do apologize. My mother must have added horseradish to the mixture. What it lacked in texture, it made up in flavor. I cannot ask her to confirm but it was very good. This is going back 50+ yrs ago.
https://www.influenster.com/reviews/kraft-cheese-spreads-wbacon-cheese-spread-5-oz-jar
We used a lot of those cheese in jars back in the day: Roka, Old English, Pineapple. It was a thing.
Sorry about the mistake. Kind regards.
Thanks so, so much, Dorothy!
This is enough to make me lose my pretty ways! I bake a carmelized onion biscuit with sourdough starter (tweaked from King Arthur Flour’s archive) that, in my mind, must have a pimento cheese filling. I must find the right recipe. If need be, I can send away for Duke’s Mayo (this will give me an excuse to buy the Duke’s sandwich spread). More important, is Duke’s necessary? I come from the land of Hellmann’s. Also, my pimento experience is lacking. Can I use water packed roast peppers? Do I need to buy a couple of jars of Dromedary pimentos? Speaking of those little jars of pimento spread, not easy to find here, are you familiar with their bacon/horseradish cheese concoction? They also make a pineapple cream cheese number that has its moments. Thank you.
That biscuits sounds AMAZING!! I really love Dukes, but Hellmans will work. Yes, you can absolutely use water packed roasted peppers. I certainly need to know more about this bacon/horseradish concoction!
I grew up in North Carolina on pimento cheese sandwiches and vanilla milkshakes for lunch in the summer. I have never, ever had it with onion or garlic in it; with a tiny splash of Worchester sauce, yes. I can usually read a recipe and pretty much know what it will taste like but this one I can’t quite get my taste buds around. I’ll be making it and grilling it, ’cause that’s how I like it. Now, where did I put my milkshake equipment??? :>)
About how many sandwiches will this make?
It really depends on how much you put in each sandwich. Making them like I like them, you could probably get about 4.
Have you read “Being Dead is No Excuse!” – – It refers to pimento cheese as the “pate of the south!” Great book about southern “funeral” culture! Great recipe – – can’t wait to try it!
Thanks for the tip!!
Stacey, thanks for explaining why NOT to use pre-grated cheese. I was trying to tell my mom why you HAD to grate the cheese up fresh for this and had no leg to stand on as to why but told her to “just do as I said”. OOH but I waited years for THAT comeback, LOL. I also use cream cheese in mine though a fat free or low fat version of it. I like it creamy, not soupy with mayo. If I had the cheese and pimento on hand, I would be whipping me up a batch right now. THX for sharing your time and talents with bloggerland.
Yes, it really does make a difference. Glad I could help. 🙂
Stacey, I grew up in OK/TX and pimiento cheese was one of my favorites! My mom and grandma always added either dill pickle juice or juice from an olive jar and sometimes very finely minced pickles. It doesn’t take much so be careful or the pimiento cheese will be soggy. That simple addition gives it a tang and makes it stand out from other recipes. Let me know what you think!
Sounds delish!!!
I make pimento cheese often. I use sharp cheddar cheese that I shred at home and 8oz of cream cheese, Kraft mayonnaise, 1 tsp garlic salt, 1/2 tsp “Wooster” sauce and hold on for the special secret ingredient–about 1/2 tsp of sugar!
Stacey, I have never added cream cheese to my “menner” cheese, but I would like to give it a try. I also add Worchestershire to mine. Have you ever added a dash of hot sauce? It is great to give it a little kick! A friend in Prattville shared this secret with me and I never make it without the hot sauce anymore!
Hi Roxanne! Sometime I will add both Worcestershire an hot sauce! It certainly gives it a different flavor. The cream cheese in this recipe makes it very, well… creamy. 🙂
Hi Stacey, love your blog and also love pimento cheese. A splash of Worcestershire is a must. I like putting in a little prepared horseradish sauce or buying at the deli a sharp white cheddar with horseradish in it. What ever recipe I use the guide line of 3/4 regular cheddar to 1/4 grated cheddar with horseradish then eat it on rye triscuits.THE BEST!!!
I love horseradish, so I’m sure I’d love it in this! Thanks for sharing!
I put Worchestire Sauce in mine!
I recently bought some pepper jack pimento cheese from a small town (Alabama) grocery deli & it was the best!!! It was still the same orange color, so I’m guessing that they just used pepper jack in addition to the regular cheddar? It was pricey…so I’m thinking I need to play around & try to make some! Thanks for all of your great simple southern recipes!!!
You are so welcome! Thank you, Ashley!
So glad to see the word pimenter cheese in print…that is just how I say it. And we watching The Masters par 3 today…perfect for today.
Well see, there you go! 🙂 I had no idea.
My most recent favorite way to have pimento chees is as part of a meatloaf sandwich. My mom, who loves both, and knows how to make both, introduced me to it.
Sounds deee-lish!!
I sometimes mix a small block of Monterey Jack or mozzarella with my cheddar. I love to run the cheese under the broiler to toast. Sometimes add a slice of pineapple onto my sandwich. I had an aunt who put boiled eggs into hers. I never did that.
SOOOO glad to see DUKE’S mayonnaise in the picture…wouldn’t use any other kind. A few weeks ago, my sister had a big party, and when trying to cut costs, she bought some XXbrand mayonnaise. She bought several jars. She took a bite, and went back to the store. She asked if I was “particular” about my mayonnaise…needless to say, she has a supply of XXbrand mayo….maybe she could use it on her hands…or hair…or remove water stains from wood…but she surely won’t eat it…We are also pimento cheese lovers…what southern girl isn’t????
Love pimento cheese! Especially with some good ole fried chicken……pimento cheese sandwiches are a must! (Well, along with pineapple sandwiches.)
The best I have ever had/made is using Cracker Barrel brand New York Sharp /White Vermont Cheddar blocks, cut into little cubes about the size of small dice , and sometimes I use Miracle Whip instead of mayo, which works well, too. I don’t use onion but def use garlic and sometimes use the Worcestershire sauce…. haven’t had the cream cheese but makes perfect sense and definitely will be adding that. Also goes very well with homemade roasted tomato soup.
*both cheeses combined I meant to say.
Oh, thank you, Renee! My momma used Miracle Whip as well. Us kids didn’t care for mayo when we were young uns. I’m getting some wonderful ideas to try out! I LOVE this group
Love homemade Pimento Cheese–Makes the best grilled cheese sandwich to pair with tomato soup. I too add a little jalapeno or some cayenne pepper while mixing up. Never had with cream cheese but plan to do the next batch this weekend with it added.
Thanks for all the good simple recipes.
I do love a grilled pimento cheese, too! You are so welcome! I’m just so glad to be able to share.
grow your own pimento peppers and use them after roasting them in the oven for a really good flavor!
Adding cream cheese is new to me. I use velveeta for my pimento cheese. Will have to try the cream cheese
The cream cheese gives it a real creaminess that I enjoy.
Love the pimento cheese. Have you ever tried it in Honey Maid Graham Crackers? Sweet and tangy. Just great.
I’ve never tried that! Sounds great though! I love the salty/sweet thing.
I have never been a Pimento Cheese fan…and I’m a Southerner! I decided to try this recipe…and it is fantastic! I brought it in for my staff today and they said it was the best Pimento Cheese they ever had.
Katherine, You are so sweet to come back and let me know how much you liked the pimento cheese. It just thrills me to know that my recipe is the one that got you loving this Southern favorite!
Thanks for the recipe! There is a great cafe here in the Houston area (The Whistle Stop Cafe in Tomball, TX) and they add jalapeno to theirs! Oh my it is to die for! I love the hot spicy taste of it . . . I add it to mine all the time!
Great idea! Thanks for sharing!
Thank you for this. Before I came to the South, my only experience with pimiento was the awful stuff sold in those tiny jars, and I hated it. But I tried my first sandwich at Gilchrist in Birmingham and I was hooked! I’ve never tried it with cream cheese—that sounds lovely. I like to add a bit of spice to mine with some hot sauce. I serve it on toasted bread with lettuce for a crunch.
Love it. Great on burgers, toast or bagels (my northern friends might question this),grilled hot dogs, celery, wrapped up in lettuce leaves as a quick snack, …..
I use a pound of fine shredded cheddar (from store) and 1/2 lb or more of xtra sharp block (course shredded at home) I let the fine shred come to room temp and then along with everything else except course shred and pimento let it blend in stand mixer til creamy. I usually add an envelope of Good Seasons Italian Dressing & Sauce Mix. After all is creamy I fold in the course shred cheddar and pimento. Ends up as a nice blend of creamy & chunky. No problem from the anti-caking stuff from the pre-shredded cheese. Mayo is upped to about a cup.
My mother-in-law taught me to make Pimento Cheese when I married in 1965. I will need to try the cream cheese version…
Will you share your recipe?
Sounds great! I like the addition of cream cheese and granulated garlic in this recipe. I think I’ll try making this for a football-watching party this Saturday.
That’s right, football is almost here! Hope y’all enjoy this recipe!
I add a can of Original Ro-tel tomatoes, drained, to my pimento cheese. It adds a little zip to it. You would probably need to omit any salt and reduce the garlic powder in this recipe.
Ooooo! That sounds delish! What a neat way to change it up!
try it with a splash of Wochestershire sauce added in
I’ve seen quite a few recipes that call for Worcestershire. Might have to give that a try!
I looove pimento cheese, My Rocky Mountain born husband turned his nose up at the first time I made it….but he is a convert now and love to put a dollop on at hot from the grill hamburger! I will add chopped toasted pecans when I want it to be “fancy”.
Yum! I do love it melted over a burger!
Stacey, I have a question please. Many recipes calls for grated onions but everytime I’ve grated them they become bitter. What is the secret to make this not happen. I’m sure I’m not the only one that would love to know. I love a good creamy pimento cheese.
When onion cells are damaged, either by cutting or grating, they release a sulfur compound which has a bitter taste. Unfortunately, there’s not really a way around it.
Rinse the in cold water.
What an interesting recipe! I love seeing different versions of “pimmenocheese”. Your’s is the first that I have seen that includes cream cheese. I’ll have to give it a spin.
The cream cheese makes it very… well… creamy. 🙂