Homemade Pimento Cheese Spread
This pimento cheese recipe is creamy with a little kick of heat and goes great on so many things.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Appetizer
Cuisine: American
Servings: 32
- 8 oz cheddar cheese shredded
- 8 oz pepper jack cheese shredded
- 8 oz cream cheese softened
- 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
- 4 oz jar pimento peppers drained
Shred: Using a box grater or food processor, shred the cheddar and pepper jack cheeses.
Cream: In a stand mixer with a paddle attachment, cream together the cream cheese, mayonnaise and seasonings.
Mix: Add the shredded cheeses to the cream cheese mixture. Start by mixing on low. Then increase the speed to medium for about 30 seconds, until everything is blended.
Fold: Drain the liquid from the jar of pimentos. Then, using a rubber spatula, gently fold them into the cheese.
Serve: Serve with crackers or smear it on a sandwich or burger. Or refrigerate up to a week.
This recipe makes 4 cups of pimento cheese. A serving size is 2 tablespoons.
I don't recommend using pre-shredded cheese. It includes anti-caking ingredients that will result in a less creamy texture.
If you don't have a stand mixer, you can use a wooden spoon or rubber spatula.
Calories: 106kcal | Carbohydrates: 1g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 170mg | Potassium: 31mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 333IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 0.2mg