Pimiento Cheese is an iconic Southern dish. And it is a beautiful, beautiful thing. I mean, how could a combination of cheeses, mayo, and mild peppers be a bad thing?
In addition to being flat out delicious, you can do a number of things with pimiento cheese. Spread it on bread and make a grilled cheese! I’d also recommend slathering it on a hamburger in lieu of a slice of cheese (trust). It’s also really great when eaten as a dip. Just grab your favorite crackers, veggies, or whatever and dip away!
PS – for all the haters who might question how I’ve spelled Pimiento Cheese (coughMollycough), I would like to refer you to this article from Southern Living. 😉
- 16 oz cheddar cheese, freshly grated (see notes)
- 8 oz package of cream cheese, room temperature
- 1/2 cup mayonnaise
- 1/4 cup pimientos, diced
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper, freshly ground
Using a hand mixer (or stand mixer), cream the cheese, cream cheese, and mayonnaise together until completely combined.
Add the pimientos, garlic powder, onion powder, salt, and pepper and stir until combined.
Refrigerate, covered, for about an hour before serving.
Notes: Two notes about the cheese:
- I used 8 oz of mild cheddar and 8 oz of sharp cheddar
- I think that it's important to freshly shred/grate your own cheese versus using the pre-shredded bagged stuff. It tastes better, has a better texture, and is cheaper!