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
- 1 (3-ounce) package cream cheese, room temperature
- 1 cup grated sharp cheddar
- 1 cup grated Monterey Jack
- ½ 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
- 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 am sorry too that people were so viscous. I have known of the cooking and have not been following these years
but all that happens…closing of that restaurant seems a lot of much to do about nothing. she was honest,
where was the crime? And I see it a bit like Martha Steward, attach on powerful, wealth outspoken women.
Things change yet in many ways they remain the same.
blessing to all and peace be in your hearts
make peace with yourself ……some other folks will
never be satisfied
ptodd
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.
I do miss Paula also!