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.
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.