how to make pimiento cheese {the right way}

spicy pimiento cheesethere 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
Combine 2/3 cup mayo, 1/3 cup chopped roasted red bell pepper, 2 Tbsp Dijon, 1/2 jalapeno, minced, 1/4 tsp finely grated onion & ground pepper to taste in a bowl. Shred 1 lb extra sharp Cheddar w/ a box grater & fold into mayo mixture.

good to know

  • makes 3 cups
  • 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.
  • for even quicker grating, let the cheese stand at room temperature for about 20 minutes
  • to finely grate the onion, use a microplane grater. 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}

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Be sweet.

About Rebecca

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 * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer ...but doesn't care

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3 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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