Description
Old Fashioned Pimento Cheese is a classic Southern spread that is creamy, cheesy, and packed with flavor. Made with sharp cheddar, mayonnaise, and sweet pimentos, this versatile cheese spread is perfect for crackers, sandwiches, or as a topping for burgers. Simple to prepare and timeless in taste, it offers a comforting and crowd-pleasing appetizer or snack.
Ingredients
Scale
Cheeses
- 2 cups sharp cheddar cheese, shredded
- 1 cup mild cheddar cheese, shredded
Mix-ins
- 1/4 cup mayonnaise
- 1/4 cup chopped sweet pimentos, drained
- 1 teaspoon Dijon mustard (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Chopped parsley for garnish (optional)
Instructions
- Combine Cheeses: In a medium-sized mixing bowl, add the shredded sharp cheddar and mild cheddar cheeses. Mix them together to evenly distribute the cheese varieties.
- Add Mix-ins: Stir in the mayonnaise, chopped pimentos, Dijon mustard if using, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until the cheese is fully coated and all ingredients are well incorporated.
- Taste and Adjust: Sample the mixture and adjust the seasoning as desired by adding more salt, pepper, or mustard to enhance the flavor balance.
- Chill: Transfer the mixture to a covered container and refrigerate for at least 1 hour. This resting time allows the flavors to meld and the spread to firm up slightly.
- Serve: Serve the pimento cheese spread on crackers, sandwiches, or burgers. Optionally, garnish with chopped parsley for a fresh color contrast and added flavor.
Notes
- For a spicier version, add a pinch of cayenne pepper or finely chopped jalapeños.
- Use fresh-shredded cheese for better texture compared to pre-shredded cheese, which often contains anti-caking agents.
- Mayonnaise can be substituted with Greek yogurt for a tangier and lighter spread.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This spread can also be used as a filling for stuffed celery or deviled eggs.
