Name: Pimento Cheese
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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; 

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

Yield: 4

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients

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

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

Nutrition Information:

Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Adapted from Paula Deen

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9 Comments

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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.