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I love cheese. I love pimiento cheese. I REALLY love THIS pimiento cheese.
For years, I made a simple pimiento cheese spread with shredded cheese, a jar of pimientos, salt, pepper, and mayo. And it was good. This is better.
I found the recipe that used as a base (before I tweaked it, as I almost always do) in a cookbook that I bought at an antique mall. It’s from Southern Living and it’s called 1001 Ways to Cook Southern. This book is HUGE and you will be seeing many recipes from it over the next several years.
What you’ll need:
8 ounces cream cheese
4 ounce jar of pimientos
1 cup Mayonnaise (the real stuff, please)
1/4 teaspoon garlic powder
1/4 teaspoon salt
pepper, to taste (I like to use a lot, but add as much or as little as you’d like)
12 ounce package shredded colby jack cheese
8 ounce package shredded pepperjack cheese
In a large bowl, microwave the cream cheese until it’s melted. Stir until it’s smooth and then add the seasonings, mayonnaise, and pimientos. Fold in the cheese and refrigerate until you’re ready to use it.
I like to spread this on good rye bread or scoop it up with Triscuits or other wheat crackers, but you can also scoop it up with celery sticks or pork rinds if you’re on a low carb diet. Many years ago when I was on Atkins, I ate a LOT of pimiento cheese and pork rinds! I can’t eat the pork rinds anymore, but I still love pimiento cheese on celery sticks.
Feel free to change the types of cheese that you use. I like finely shredded, but you can use the thick shreds if you prefer. Don’t like colby? Use cheddar, or mozzarella, or provolone. Don’t like pepperjack? Use feta or blue cheese, or just use one type of cheese. It’s your food–make it the way you like it!