Pimento Cheese Spread Recipe

Name: Pimento Cheese Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb 'mild yellow cheddar cheese or 1/2 lb longhorn' cheese; 1/2 lb aged sharp white cheddar cheese, preferably Vermont 'or New York'; one 7-ounce can pimiento, with their juice; 1 cup chopped scallion; 1/2 cup mayonnaise, 'preferably homemade'; 2 teaspoons fresh lemon juice; 1 teaspoon minced garlic; 1 tablespoon Worcestershire sauce (to taste); 6 dashes Tabasco sauce (to taste); 1/2 teaspoon fresh ground black pepper; crackers or raw vegetables, for serving

Servings: persons

1/2 lb 'mild yellow cheddar cheese or 1/2 lb longhorn' cheese
1/2 lb aged sharp white cheddar cheese, preferably Vermont 'or New York'
one 7-ounce can pimiento, with their juice
1 cup chopped scallion
1/2 cup mayonnaise, 'preferably homemade'
2 teaspoons fresh lemon juice
1 teaspoon minced garlic
1 tablespoon Worcestershire sauce (to taste)
6 dashes Tabasco sauce (to taste)
1/2 teaspoon fresh ground black pepper
crackers or raw vegetables, for serving

1
1. Use a meat grinder or the coarse side of a box grater to grate the cheese; for a grinder, use the cutter with large holes. Put the ground or grated cheese in a mixing bowl and add half the juice from the canned pimentos. Dice the pimentos and add them. Add the chopped scallions.
2
2. Combine the mayonnaise, lemon juice, and garlic. Add this to the cheese mixture. Add the Worcestershire, Tabasco, and black pepper and blend well; taste and adjust the seasoning.
3
3. Serve at room temperature as a spread for crisp crackers and raw vegetables or use as a sandwich spread. (Pimento cheese can be tightly sealed and kept for several days in the refrigerator.).
4
Notes: I learned to make pimento cheese from a southern friend's mom. She doesn't use Worcestershire or garlic but I think they sound like great additions. I think I'll add this to next weekend's football food! I made it a day ahead of time and I think it tastes even better with a little time to rest before serving.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 lb 'mild yellow cheddar cheese or 1/2 lb longhorn' cheese, 1/2 lb aged sharp white cheddar cheese, preferably Vermont 'or New York', one 7-ounce can pimiento, with their juice, 1 cup chopped scallion, and more.

Yes, Pimento Cheese Spread falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pimento Cheese Spread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions