Not-So-Southern Pimento Cheese Spread
OMG! Easy to make and even easier to eat! Enjoy as a dip with buttery crackers, use as sandwich spread or in grilled cheese, or slather between a warm biscuit for a breakfast treat.
- Prep Time: 10 Minutes
- Total Time: 10 minutes
- Yield: About 3 Cups 1x
Ingredients
2–1/2 cups extra-sharp cheddar cheese, shredded (About 1–8 oz. block)
1–8 oz. block cream cheese, at room temperature
2 tbsp. mayonnaise
4 oz. diced pimento peppers, well-drained*
1–1/2 tbsp. diced jalapeno pepper** (About 1 large jalapeno)
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. ground chipotle pepper**
Salt and ground black pepper, to taste
Instructions
In a large bowl, combine all ingredients. Using a hand-held beater or standing mixer, blend ingredients until well combined. Serve immediately as a dip with crackers or a sandwich spread. Refrigerate for up to one week. If using later, bring to room temperature before serving.
Notes
Freshly shredded cheddar cheese is best. Pre-grated cheese is coated with cellulose (wood pulp) to prevent moisture from forming. The texture of your finished Pimento Cheese won’t be as creamy.
*Sliced pimento peppers can be diced.
**Adjust as necessary depending on your heat tolerance.
Find it online: https://gloveboxeats.com/?p=1897