Pimento Cheese Recipe Know the Secret Tips :- A traditional Southern cheddar cheese and pimento pepper dip is called pimento cheese. It is lovingly called “pâté du Sud,” or pâté from the South. Pimento cheese is spreadable, acidic, peppery (or spicy, depending on your preference), and creamy and cheesy. Pimento cheese is going to become your new go-to party dip and sandwich spread if you enjoy cheddar cheese.
Pimento Cheese Recipe Know the Secret Tips
When I was a child, Mimi, my grandmother, cooked pimento cheese. Even if I was a finicky eater back then, at least I was sensible enough to recognize the value of her pimento cheese. Every time I see pimento cheese on a menu, which seems to be happening more often these days, I order it.
I searched through Mimi’s handwritten recipe books, which I adore, and her ring, which I wear on my left hand, for her recipe. Lost in nostalgia, I discovered the Jell-O cucumber salad recipe from my great-aunt, but not Mimi’s pimento cheese.
INGREDIENTS
- 2 cups freshly grated extra-sharp Cheddar cheese
- 8 ounces cream cheese, cut into 1” cubes and softened at room temperature
- 4 ounces pimento peppers, well drained and chopped if in strips
- 2 tablespoons mayonnaise (Duke’s is traditional but I also like Sir Kensington’s)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper (decrease or omit if sensitive to spice)
- ½ medium jalapeño pepper, ribs and seeds removed, and minced (about 1 tablespoon; omit if sensitive to spice)
- Freshly ground black pepper, to taste
- Salt, to taste
INSTRUCTIONS
Combine the cheddar, cream cheese, pimento peppers, mayonnaise, onion and garlic powders, cayenne and jalapeño (if using), and several grinds of black pepper in a sizable mixing bowl or the bowl of your stand mixer.
Using a firm wooden spoon or spatula, a hand mixer, or your stand mixer, beat the mixture together by hand. Beat until all of the ingredients are well incorporated.
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If you want more flavour overall, taste and add extra salt or black pepper (I normally add a sprinkle or two). Add a little more cayenne to your pimento cheese if you like it hotter. Mix once more.
Pour the blend into a smaller serving dish. You can either serve your pimento cheese right once or store it in the fridge for up to a week. As it cools, pimento cheese gets harder; to soften, let it sit at room temperature for half an hour.
Nutrition Facts
- Amount Per Serving
- Calories 279Calories from Fat 216
- % Daily Value*
- Fat 24g37%
- Saturated Fat 13g81%
- Cholesterol 62mg21%
- Sodium 398mg17%
- Potassium 67mg2%
- Carbohydrates 1g0%
- Fiber 1g4%
- Sugar 1g1%
- Protein 14g28%
- Vitamin A 767IU15%
- Vitamin C 6mg7%
- Calcium 409mg41%
- Iron 1mg6%
NOTES
Just cube the cream cheese into a mixing dish that is safe to use in the microwave if, like me, you constantly forget to take it out of the refrigerator first. Simply heat it for 15 to 30 seconds in the microwave to make it more pliable. Not hot enough to melt the cheese; just warm enough to combine with the other ingredients.
