Pimento Cheese Spread
I’ve eaten it on crackers, in sandwiches and stuffed in celery. If you were raised in the South, been in the South or knew anyone from the South, chances are you know about “pimmenocheese”. We say it like it’s one big word. My mother and grandmother both made this a lot. I think it probably kept us all alive! They would use sharp cheddar cheese, mayonnaise and jarred pimentos. It was simple and quick and fed hungry children at lunchtime. There’s not a thing in this world wrong with that basic recipe. I just wanted to “Jackie-ise” it , add more flavors but keep it the simple “pimmenocheese” that is so familiar to us. I LOVE the way this turned out. I’m keeping my grandchildren this weekend . In honor of Grilled Cheese Sandwich week, I’m making them grilled “pimmenocheese” sandwiches. For a tea that I’m hosting soon, I will make “pimmenocheese” sandwiches on white bread and cut them with a teapot cookie cutter. They will be so cute I won’t be able to stand it!
It’s important to know that you should never use pre-shredded cheese in this dish because it has a coating on it to keep it from sticking together and your dressing will not cling to it. You wind up with an undesirable texture. Nothing wrong with the flavor but the coating on the cheese will keep it from mixing well with the mayonnaise. Also, I think a blend of sharp cheddar and medium cheddar is essential. I used jarred flame roasted red peppers instead of pimentos and about 1 tablespoon of grated sweet onion. By pureeing half the pepper instead of dicing it all, the pepper flavor is easier to distribute throughout.
Here’s the ingredients:
8 oz. extra sharp cheddar
8 oz. medium sharp cheddar
1/4 cup flame roasted red peppers ( I used Vigo brand and it wound up being about 1/2 of a 12 oz jar. Dice half and puree half. )
1 tbsp finely grated sweet onion
3/4 to 1 cup good quality mayonnaise (I prefer Duke’s) or 1/2 cup “Eat and Grow Thin” Dressing
1 or 2 shakes Worcestershire sauce
Grate cheese and place in a large bowl. Add red peppers (1/2 diced and 1/2 pureed) Mix mayonnaise, grated onion and Worcestershire sauce together. Pour into cheese mixture and mix well.
Pimento Cheese Spread
Ingredients
- It’s important to know that you should never use pre-shredded cheese in this dish because it has a coating on it to keep it from sticking together and your dressing will not cling to it. You wind up with an undesirable texture. Nothing wrong with the flavor but the coating on the cheese will keep it from mixing well with the mayonnaise. Also I think a blend of sharp cheddar and medium cheddar is essential. I used jarred flame roasted red peppers instead of pimentos and about 1 tablespoon of grated sweet onion. By pureeing half the pepper instead of dicing it all, the pepper flavor is easier to distribute throughout.
- 8 oz. extra sharp cheddar
- 8 oz. medium sharp cheddar
- 1/4 cup flame roasted red peppers I used Vigo brand and it wound up being about 1/2 of a 12 oz jar. Dice half and puree half.
- 1 tbsp finely grated sweet onion
- 3/4 to 1 cup good quality mayonnaise I prefer Duke’s or 1/2 cup “Eat and Grow Thin” Dressing
- 1 or 2 shakes Worcestershire sauce
Instructions
- Grate cheese and place in a large bowl. Add red peppers (1/2 diced and 1/2 pureed) Mix mayonnaise, grated onion and Worcestershire sauce together. Pour into cheese mixture and mix well.
Terri Barnes says
reduce the mayo add some Durkees and a pinch cayenne pepper.
Karen Bukaty says
We love to add jalapeno’s here in Houston!
Jackie Garvin says
Karen,
I love it spicy, too! I add a little Tabasco or cayenne pepper sometimes if I know my grandchildren won’t be eating it. 🙂
Karen Bukaty says
I’ll have to try the cayenne – have you tried green jalapeno chili powder . . . it’s awesome as well! 🙂
Jackie Garvin says
Karen,
I never heard of green jalapeno chili powder but I will be looking for it now! Thanks for the tip! 🙂
Lisa P says
now I need a p’minner cheese sammich fix!
Jackie Garvin says
Yes, you do Lisa!
Virginia says
I have a very similar recipe that adds a small amount of red pepper and chopped toasted pecans and plain ole pimento. I love it.
Jackie Garvin says
Virginia,
Your version sounds great! Pecans make everything np better. 🙂
Martha Heard says
I add cracked black peppers little cayenne pepper and a dash of garlic powder to mine-but use all of the above ingredients too. Sometimes I use green onions and usually add 4 oz of Neufchatel cream cheese (softened) and a tablespoon of Dijon mustard to my Mayo before mixing into cheese mixture.
Jackie Garvin says
Martha,
All your additions sound just scrumptious. 🙂
Linda Deal says
Love pimento cheese whether it’s on bread, filling my dip bowl, filling up the groove on a celery stick or just plain off the spoon! I am very particular with my mayo so the only brand I use is Hellmanns. I add ground black pepper to mine & occasionally use Pepper Jack cheese instead of Cheddar or mix half & half. A touch of cayenne is splendid too. No wrong way to mix it up as long as you like it!
Jackie Garvin says
Linda,
Your touches sound delightful. It makes it your own special pimmmenocheese.