This pimento cheese recipe is creamy with a little kick of heat and goes great on so many things.
I’ve been a fan of pimento cheese for years. It’s basically a blend of cheeses, mayo and spices with pimento peppers folded in.
Pimento peppers are mild red peppers also referred to as cherry peppers. They’re popular in Spanish cuisine. But here in the U.S., we found a way to Americanize them by stirring them into cheese dip.
This recipe calls for one four-ounce jar of pimento peppers, which can be found in the grocery near the canned vegetables. You can also roast your own peppers, like the red jalapeños shown in the picture above or hatch chiles.
Bottom line is that you want a good cheese base. I like cheddar and pepper jack. Then, blend in a smooth cheese like cream cheese. Finish it off with mayo as a binder, the peppers and your favorite seasonings.
I always add a little Cajun seasoning for a bolder flavor.
Pimento cheese can be used as a dip, served on white bread or melted into a grilled cheese sandwich or quesadilla. If you go the quesadilla route, I recommend trying it with corn tortillas.
Homemade Pimento Cheese SpreadPrint
- 8 oz cheddar cheese shredded
- 8 oz pepper jack cheese shredded
- 8 oz cream cheese softened
- 4 oz jar pimento peppers drained
- 1/2 cup mayonnaise
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cajun seasoning
Combine all of the ingredients in a large bowl, and mix until smooth.