Homemade Pimiento Cheese

This pimiento cheese is the perfect addition to a toasted BLT or fried green tomato sandwich. It’s sharp, creamy, and just the right amount of spicy.

Homemade Pimiento Cheese
Yield: approximately 4 cups
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  1. 1 (8-ounce) package cream cheese, softened
  2. 1⁄2 cup mayonnaise
  3. 1 (12-ounce) jar roasted red
  4. peppers, drained
  5. 1 (4-ounce) jar pimientos, drained (see note)
  6. 2 (8-ounce) packages extra-sharp Cheddar cheese, shredded
  7. 1 teaspoon hot sauce
  8. 1 teaspoon Worcestershire sauce
  9. 1 teaspoon sugar
  10. 1 teaspoon kosher salt
  11. 1 teaspoon ground black pepper
  12. 1⁄2 teaspoon ground red pepper
  1. In the work bowl of a food processor, pulse cream cheese until smooth.
  2. Add mayonnaise, and pulse to combine.
  3. Add peppers and pimientos; pulse until coarsely chopped.
  4. Add Cheddar, hot sauce, Worcestershire, sugar, salt, black pepper, and red pepper.
  5. Pulse until mixture reaches desired consistency.
  6. Cover and refrigerate for up to 5 days.
  1. Freshly grate your cheddar and use Dromedary Diced Pimientos for the best flavor and texture!
Taste of the South https://www.tasteofthesouthmagazine.com/


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