Paula Deen’s Pimento Cheese
You can literally throw just about anything into this recipe and it would taste amazing. This is my spin on Paula Deen’s Pimento Cheese.
I serve it with pretzels or tortilla chips. You may also my spin on her other recipes: Paula Deen’s Pumpkin Pie Paula Deen’s Sausage & Hashbrown Breakfast Casserole Paula Deen’s Sausage Balls Paula Deen’s Traditional Southern Deviled Eggs
Pimento Cheese
Print RecipeIngredients
- 1 3-ounce package cream cheese, room temperature
- 1 cup grated sharp cheddar
- 1 cup grated Monterey Jack
- 1/2 cup mayonnaise
- salt & pepper
- dash of onion powder
- 2 to 3 tablespoons pimentos smashed
- 1 teaspoon grated onion
- Cracked black pepper
- Garnish
- 3 chopped green onions
- <br>
Instructions
- Blend all of the ingredients. It can be used as a dip for crudite or as a sandwich filling.
- Garnish with chopped green onions
Adapted from Paula Deen
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I have family from NC, and have been eating pimento cheese since I was a little girl. Here are my suggestions to make it more like the recipes that I’ve tasted down there:
Sub Miracle Whip for the mayonnaise, and use 2 cups of the sharp cheddar and leave out the Monterey Jack. I’d also add 1/4 tsp. of Tabasco sauce to accentuate the cheddar flavor. Never heard of adding cream cheese, but I will try it.
That’s disgusting. Miracle whip would never be subbed for mayonnaise.
I do miss Paula also!