how to make pimiento cheese {the right way}

pimiento cheese tailgating recipes rebecca gordon buttermilk lipstickthere are a few things you should know & I wouldn’t have even thought to share them w/ you if several friends hadn’t cornered me at a party recently just dying to know…

the secret to fabulous pimiento cheese

RKG Original Small Monogram
Jalapeno Pimiento Cheese
makes about 3 cups

2/3 cup mayo
1/3 cup chopped roasted red bell pepper
2 Tbsp Dijon
1/2 of a jalapeno, minced
1/4 tsp finely grated onion
a few grinds of fresh black pepper
1 lb extra sharp cheddar
crackers * burgers * fried green tomatoes * hot dogs

combine the first 6 ingredients in a bowl
shred the cheese using a box grater & fold into the mayo mixture

serve w/ crackers & whatnot
{tailgating staple indeed}

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

the biggest mistake people make when whipping up a batch
is taking the tempting shortcut of using pre-shredded cheese…

pimiento cheese demise.

it’s coated to ensure it doesn’t clump & cake in the bag
so it doesn’t absorb the mayo mixture the way that it should

you’ll notice the bypass of shredding your own
on a table of potluck specialties
stringy. loose. soup-y.

let the cheese stand at room temperature for about 20 minutes for quicker grating

use a microplane grater to finely grate the onion
you may feel like you’re not getting anywhere at first but check the back of the tool as it will collect there…
you’ll get a mild onion flavor w/out the large chunks of onion

this is a fairly spicy cheese spread…
i would would rate it “medium” on a salsa heat scale
b/c I don’t remove the seeds or the membrane…
you can control the heat by removing or adding just a touch to fit your taste

i prefer to use roasted red bell peppers instead of those neatly diced pimientos
you can find them on the pickled condiments aisle of the grocery store
i used about a 1/2 of a 12-oz jar in this recipe

make it yours
try w/ different cheeses such as Monterey Jack, Colby, or Smoked Cheddar

add a little spice…you can omit the jalapeno & use any hot sauce or cayenne

stir in a 1/2 cup of toasted chopped pecans or roasted, salted almonds

you can make this by using 1/2 regular mayo and 1/2 light mayo…
just know the heat level will be slightly more intense so adjust to fit your taste
don’t stress, substitute w/ the mustard you have on hand…yellow or creole will work in a pinch

{small town, yes… but a southern snacking superstar}

download it
“Famous In A Small Town” Miranda Lambert

Miranda Lambert – Famous In A Small Town

{watch the video on YouTube… uploaded by mirandalambertVEVO}

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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5 Responses to how to make pimiento cheese {the right way}

  1. Hannah B. March 29, 2013 at 9:38 am #

    This wil be on our Easter table! I had no idea about the coating on packaged cheeses either… no wonder I prefer grating!

    • Rebecca Gordon March 29, 2013 at 2:58 pm #

      I’m so glad to hear! Have a beautiful Easter! xo, RKG


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