Pimento Cheese

I can’t remember a time growing up, that we didn’t have a container of Pimento Cheese in the refrigerator. Even now when I visit my dad or grandmother I can find a container of each of their refrigerators. It’s a Southern staple in many houses and some people even refer to it as Southern Pate.

I was never a huge fan of lunch meat and like many kids I loved cheese so it made the perfect sandwich for me. One of my favorite things to serve at baby or bridal showers are little pimento cheese and chicken salad sandwiches cut into triangles. This recipe eliminates the need to head to the lunch meat section of your grocery store for a container of pimento cheese.

I like a little zip to my pimento cheese, but if you prefer it milder then substitute the sharp cheddar cheese for a mild or medium cheddar and leave out the cayenne pepper.

This is also great served as a filling for celery sticks or on top of crackers as a handheld appetizer.

I hope that you’ll try this recipe today and that you’ll leave a comment below. Also, follow @lifeabovethecafe on Facebook and Instagram. My social media links can be found below.

Ingredients:

• 1 block of sharp cheddar cheese, grated
• 1/2 – 3/4 cup of mayonnaise or a combo of  plain Greek yogurt and mayonnaise
• 1 small jar of diced pimentos, drained
• 1/2 block of cream cheese, softened
• 1/4 tsp. of cayenne pepper
• 1/4 tsp. of black pepper
• 1/4 – 1/2 tsp. of salt
• 1/2 tsp. of garlic powder
• 1/2 tsp. of parsley flakes
• optional: 1/2 – 1 Tbsp. of finely diced onion

Directions:

Bring the cream cheese up to room temperature so that it’s easier to mix or unwrap it, place it in a microwave safe bowl, and slowly warm it in the microwave until softened (use 10 second increments).

Grate the cheese of your choice, I like to use sharp cheddar.

Drain the pimentos.  If you don’t like a lot of pimentos then only use half of the jar.

In a bowl mix the onion (if using), mayonnaise, cream cheese, pimentos, shredded cheese and all of the seasonings together well.  Taste and adjust the seasoning as needed.

Refrigerate until ready to use.  If the mixture won’t spread well add more mayonnaise or plain Greek yogurt until the desired consistency is reached.

I like to eat my pimento cheese on white bread, but it would be great rolled up in flour tortillas too.