Jalapeno Pimiento Cheese

After school snack. Lunch box favorite. Southern with a little kick! Can’t stand the heat? Just omit the jalapenos. Want a little more? Leave in a few seeds.

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I didn’t grow up eating Pimiento Cheese spread but once I tried it when I moved to Alabama in 1989, it was love at first bite! Now, I am a self-proclaimed pimiento cheese connoisseur. I like it with bacon…but then I like anything with bacon. Trade out mild cheddar with sharp, smoked, or white cheddar. If I’m watching my calories but craving the creamy goodness, I’ll make it with 2% cheddar, Neufchatel (lite cream cheese), and reduced-fat mayo made with olive oil.

Roasted bell peppers from a jar or roasted over a gas flame on my stovetop adds a little smoky flavor instead of the standard jar of pimiento peppers. Like it crunchy? Just chop up some raw, red bell peppers.

I don’t recommend pre-shredded Cheddar cheese because it has potato starch (and often cellulose-derived from wood pulp) added as anti-caking ingredients. That’s right! When you are making pimiento cheese, take a few extra minutes and shred your own cheese. It will “stick together” better, tastes better, and it’s cheaper than pre-shredded.

Mine is extra creamy because I add cream cheese and use a little less mayo. Let me know your favorite way to make this iconic Southern treat!

Click below to PRINT the recipe.

Jalapeno Pimiento Cheese

 

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Author: gritsandgouda

Hi! I’m Kathleen. I’m a food stylist, recipe developer, cookbook author, and event planner loving life in a charming town called Gardendale, Alabama, with my husband and two teenage children. I love to cook and laugh…not necessarily in that order.

2 thoughts

  1. Tried your Pimiento Cheese Spread recipe and I love it. The recipe I have always used calls for dried minced onions (possibly the only thing I ever use those for). The grated sweet onion is a much better option. Plus, I can sneak a sample sooner since I don’t have to wait for the dried onion to soften. Yay!

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