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The Best Homemade Pimento Cheese – vegetarian recipe
Stav Kogan

The Best Homemade Pimento Cheese

Discover the secret to unforgettably rich and creamy homemade pimento cheese. This classic Southern spread is transformed from good to great with one simple step: shredding your own cheese. Perfect as a dip or spread, this recipe is utterly addictive.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 16 serving
Calories: 235
Ingredients Method Nutrition

Ingredients
  

  • 8 ounces (226 g / 8 oz) sharp cheddar cheese, from a block
  • 8 ounces (226 g / 8 oz) mild cheddar cheese, from a block
  • 1 cup (225 g / 7.9 oz) mayonnaise
  • 1 4-ounce / 113 g (4 oz) jar diced pimentos, drained
  • 3 ounces (85 g / 3 oz) cream cheese, softened
  • 1 tablespoon (15 ml / 0.5 fl oz) finely chopped onion
  • 1 tablespoon (15 ml / 0.5 fl oz) dill relish
  • ½ teaspoon (2.5 ml / 0.1 fl oz) onion powder
  • ¼ teaspoon (1.25 ml / 0 fl oz) garlic powder
  • ¼ teaspoon (1.25 ml / 0 fl oz) ground black pepper
  • for the Best Pimento Cheese
  • Always shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that result in a gritty texture and prevent a creamy melt.
  • Ensure your cream cheese is fully softened to room temperature. This is crucial for achieving a smooth, lump-free consistency when mixing.
  • For a spicy kick, add a dash of your favorite hot sauce, a pinch of cayenne pepper, or some finely diced jalapeños to the mix.

Method
 

  1. Using the large holes of a box grater, shred both blocks of cheddar cheese into a large mixing bowl.
  2. Add the mayonnaise, drained pimentos, softened cream cheese, chopped onion, dill relish, onion powder, garlic powder, and black pepper to the bowl with the cheese.
  3. Stir with a spoon or spatula until all are thoroughly combined.
  4. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
  5. Serve chilled with your favorite dippers like bell peppers, celery, or pork rinds. Leftovers can be stored in an airtight container in the refrigerator for up to one week.
  6. Let the pimento cheese chill for at least one hour before serving. This resting time is essential for the flavors to fully develop and meld together.

Nutrition

Calories: 235kcalCarbohydrates: 1.7gProtein: 6.7gFat: 22g

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