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Pimiento Cheese: a savoury, creamy taste of the South just in time for New Year’s Eve bashes.
Add the cream cheese, mayonnaise, grated onion, granulated garlic and onion, salt and freshly ground pepper to the work bowl of your food processor that has been fitted with the processor blade. Pulse until smooth.
Scrape down the sides of the bowl and add the shredded cheddar. Pulse seven or eight short bursts, just until the cheese is mixed into the cream cheese. Scrape down the bowl again and add the pimientos with their juice.
Pulse four or five more short bursts; just until the pimientos are chopped to the point where they are blended in, but still in recognizable pieces. Use a silicone scraper or spatula to transfer the mixture to a serving dish or storage container. Cover tightly with plastic wrap and refrigerate for about an hour prior to serving to allow the flavors to meld.
Leftovers can be kept tightly wrapped in the refrigerator for up to a week.
If you do not have a food processor, simply combine all the ingredients in a large bowl and stir vigorously with a sturdy spoon until thoroughly blended.
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Very Culinary on 5.6.2010
Keep forgetting to tell you that I made this a few weeks back. Looooved it. Making it again for a brunch this weekend.
Rebecca on 4.28.2010
jadelovesbrynn- I totally sympathize. I needed pimiento cheese when I was pregnant, too. I also needed chocolate, cheesecake, Andy Capp’s Hot Fries, and ham, but I digress… I’m glad you liked it!
jadelovesbrynn on 4.26.2010
So, I’m pregnant, and decided I NEEDED pimiento cheese. I haven’t had it since I was a kid, and it seems like I remember my mom making it with (gasp!) Velveeta. But I wanted to try something else, and this was DELICIOUS. I think we will have this a lot in our house. Thank you for sharing!
kdhmomma on 12.30.2009
so awesome!!! i DIE for a good pimento cheese. . .on a sandwich (grilled or cold), stuff in celery, or by the spoonful! this is a terrific recipe and totally kid-friendly!