This is one of my favorite cheese spreads, ever! Pimento cheese is creamy, tangy and great on anything from sandwiches, to burgers to chips and crackers!
YOU’LL NEED
- 2 cups Cheddar cheese (I use “Sargento Off the Block” or grate it right from the block only)
- 8 ounces cream cheese softened and cut into 1 inch cubes
- 4 ounces pimento peppers, (make sure they are well drained). You need the already chopped jar.
- 2 tablespoons real mayonnaise
1 Tablespoon fresh chopped jalapeño (optional) - ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper (optional)
- Salt and ground black pepper to taste
MAKE IT!
- In a large mixing bowl or the bowl of a stand mixer, combine the cheddar, cream cheese, pimento peppers, mayonnaise, garlic powder, onion powder, cayenne pepper and jalapeño (if using), and a couple of turns of black pepper.
- Beat the mixture together with a hand mixer or stand mixer until the mixture is thoroughly combined.
- Taste, and add more salt and pepper if needed. Blend again.
- Serve or use your pimento cheese immediately, or chill it in the refrigerator for up to 1 week. Pimento cheese will harden in fridge. Take it out for 30 minutes at room temperature to soften.
