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Hit me with your favorite pimento cheese recipe
Posted on 6/17/25 at 10:16 pm
Posted on 6/17/25 at 10:16 pm
I have a craving and want to make a batch.
10
Posted on 6/17/25 at 10:24 pm to CrawfishElvis
Blue plate but sometimes Dukes
Grated sharp cheddar
A few jars of pimento
A couple jalapeños
I keep it simple
Grated sharp cheddar
A few jars of pimento
A couple jalapeños
I keep it simple
Posted on 6/17/25 at 11:59 pm to HoboDickCheese
Search pimento cheese sausage balls
Posted on 6/18/25 at 7:36 am to CrawfishElvis
Gotta be Dukes mayo.
Preferably no cream cheese, but can also be great with.
Mix of coarse and fine grated cheese.
Mix of mild and sharp cheddar.
Preferably no cream cheese, but can also be great with.
Mix of coarse and fine grated cheese.
Mix of mild and sharp cheddar.
Posted on 6/18/25 at 7:51 am to CrawfishElvis
Posted on 6/18/25 at 7:58 am to OldHickory
quote:
Gotta be Dukes mayo. Preferably no cream cheese, but can also be great with. Mix of coarse and fine grated cheese. Mix of mild and sharp cheddar.
I feel like this is missing something
Posted on 6/18/25 at 8:12 am to Trout Bandit
I need cayenne in my pimento cheese
Posted on 6/18/25 at 8:13 am to CrawfishElvis
1 jar of pimentos
4oz Fresh Grated PepperJack
4oz Fresh Grated Cheddar
4oz Softened Cream or Neufchatel Cheese
1/4 Cup of Mayo
1tsp Onion Powder
1tsp Garlic Powder
1/2 tsp Cayenne
1/2 tsp Salt
1 tsp Pepper
Use a mixer to whip the cream/neufchatel cheese and mayo together. Add in the remaining ingredients until well incorporated. Add in additional mayo 1 tbsp at a time if too thick.
Taste best after it's been in the fridge in a tupperware for a couple of hours.
4oz Fresh Grated PepperJack
4oz Fresh Grated Cheddar
4oz Softened Cream or Neufchatel Cheese
1/4 Cup of Mayo
1tsp Onion Powder
1tsp Garlic Powder
1/2 tsp Cayenne
1/2 tsp Salt
1 tsp Pepper
Use a mixer to whip the cream/neufchatel cheese and mayo together. Add in the remaining ingredients until well incorporated. Add in additional mayo 1 tbsp at a time if too thick.
Taste best after it's been in the fridge in a tupperware for a couple of hours.
This post was edited on 6/18/25 at 8:14 am
Posted on 6/18/25 at 8:50 am to CrawfishElvis
quote:
I have a craving and want to make a batch.
It's just Mayo, Peppers, and Cheese. To me, the key is you can't cut corners and use pre-shredded cheese. You have to get blocks and shred yourself. It doesn't take that much time to do so and the cheese is much better.
Posted on 6/18/25 at 8:51 am to CrawfishElvis
Peppadews & roasted piquillo peppers instead of jarred pimentos.
Posted on 6/18/25 at 1:22 pm to CrawfishElvis
Favorite Pimiento Cheese
Make this crowd-pleaser in minutes--but every step counts, so no fudging!
1 1/2 cups mayonnaise, such as Blue Plate or Duke's
4 oz jarred diced pimiento, drained
1 tsp Worcestershire sauce
1 tsp finely grated onion
1/4 tsp ground red pepper
1 cup chopped pecans
8 oz extra-sharp Cheddar cheese
8 oz.sharp Cheddar cheese
Celery sticks and assorted crackers
1. Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, and ground red pepper until blended.
2. Toast the pecans. Toasting brings out the rich flavor of the nuts. Preheat your oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. (Stirring helps to ensure even browning.)
3. Shred the cheese. Trust us--texture matters. Using the small side of a box grater, finely shred extra-sharp Cheddar cheese. Then use the large side of the grater to coarsely shred sharp Cheddar cheese. Fresh cheese makes a difference.
4. Stir and enjoy. Add pecans and shredded cheeses to mayo mixture, stirring until blended. You can store it in the refrigerator up to 1 week. Serve with celery sticks and assorted crackers, or make a grilled pimiento cheese sandwich in a skillet or panini press.
Source: Southern Living
Make this crowd-pleaser in minutes--but every step counts, so no fudging!
1 1/2 cups mayonnaise, such as Blue Plate or Duke's
4 oz jarred diced pimiento, drained
1 tsp Worcestershire sauce
1 tsp finely grated onion
1/4 tsp ground red pepper
1 cup chopped pecans
8 oz extra-sharp Cheddar cheese
8 oz.sharp Cheddar cheese
Celery sticks and assorted crackers
1. Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, and ground red pepper until blended.
2. Toast the pecans. Toasting brings out the rich flavor of the nuts. Preheat your oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. (Stirring helps to ensure even browning.)
3. Shred the cheese. Trust us--texture matters. Using the small side of a box grater, finely shred extra-sharp Cheddar cheese. Then use the large side of the grater to coarsely shred sharp Cheddar cheese. Fresh cheese makes a difference.
4. Stir and enjoy. Add pecans and shredded cheeses to mayo mixture, stirring until blended. You can store it in the refrigerator up to 1 week. Serve with celery sticks and assorted crackers, or make a grilled pimiento cheese sandwich in a skillet or panini press.
Source: Southern Living
Posted on 6/18/25 at 11:06 pm to CrawfishElvis
Shredded sharp cheddar
Shredded mozzarella
Chopped roasted red peppers
Kewpie mayo
Meat Church Blanco to taste
Lots of fresh dill
Splash of W sauce of Worcestershire sauce
Needs to be barely held together by mayo…don’t overdo it.
If you’ve had the pimento cheese from a Central Market in Texas…this is pretty dang close.
Shredded mozzarella
Chopped roasted red peppers
Kewpie mayo
Meat Church Blanco to taste
Lots of fresh dill
Splash of W sauce of Worcestershire sauce
Needs to be barely held together by mayo…don’t overdo it.
If you’ve had the pimento cheese from a Central Market in Texas…this is pretty dang close.
Posted on 6/19/25 at 6:11 am to OldHickory
quote:
Gotta be Dukes mayo. Preferably no cream cheese, but can also be great with. Mix of coarse and fine grated cheese. Mix of mild and sharp cheddar.
That’s the basics, do that and it’ll be good.
I’ll alter mine a bit from time to time. Cream cheese, I’ve done it with and without. Usually I’ll add a couple dashes of Worcestershire. And I’ll change it up, sometimes a tablespoon or two of sour cream, maybe some jalapeño, finely diced onion, green onion, chives, garlic powder, onion powder, or cayenne.
Posted on 6/19/25 at 8:34 am to CrawfishElvis
If you’re really trying to amplify flavor, I’d go kewpie over blue plate or Duke’s
Posted on 6/20/25 at 5:31 am to CrawfishElvis
I put a little celery salt in mine, maybe a quarter teaspoon. Don’t overdo the mayo. You don’t need as much as you think. Also a bit of the pimento juice adds flavor and keeps it from getting too thick.
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