Pimento cheese is one of those staple foods of the south. I don’t think I tried Pimento Cheese until I moved to North Carolina, but now I hear about it and see it everywhere. I have never tried the stuff you can buy in the store, but I can’t imagine it is that wonderful. The good news is that it couldn’t be much easier to make than this recipe.
This recipe uses cream cheese but there are some recipes that only use mayonnaise for Pimento Cheese. In doing a little research I found that Pimento Cheese was developed when cream cheese and jarred/canned pimentos became popular (which is slightly ironic because cream cheese was first manufactured in New York.) The yummy spread has also been popularized as a staple at the Master’s Golf tournament every year. I would love to try one there some day! I really like this particular recipe and it reminds me a little bit of a mixture you might put together for a cheese ball. I imagine there are people that don’t like the idea of adding cream cheese to Pimento Cheese, but you could probably leave it out and just increase the mayo a bit. It would be really good shaped into a cheese ball and covered with some sliced green onions and chopped pecans – yum!
Slightly adapted from Allrecipes
- 2 cups shredded extra-sharp Cheddar cheese
- 8 ounces cream cheese, softened
- ½ cup mayonnaise
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon onion powder
- 1 teaspoon Worcestershire Sauce
- 1 jalapeno pepper, seeded and minced
- (optional – I didn’t use this time, but I think it would be great with some jalapeno heat)
- 1 (4 ounce) jar diced pimento, drained
- salt and black pepper to taste
- Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.