If you’re from the South or Oklahoma then chances are you’ve had pimento cheese.
It was kind of a staple at my house growing up. Usually it hid in the back of the fridge in some plastic see through tub and had the name “Price’s” on it.
Being the youngest in my family I felt fortunate to get to it before someone had taken they’re finger to the sides and bottom leaving an empty container; Yuk, I know, but that’s how my family rolled!
When I was a little, little girl, before the store bought brand came out, I remember my momma making the real stuff with 2 kinds of cheese, usually Cheddar and Monterey Jack with a ton of Mayo, salt and pepper, and those red little darlings call Pimentos. Seems like she’d make a double batch that would maybe make it till Thursday, yumminess galore!
Making a comeback!
For the past several decades Pimento Cheese really hasn’t been in style with the foodies; it was more of a 50-60’s decade food favorite. But now it looks like it’s making a comeback…in a big way.
Every food magazine I see checking out has a new twist making this old favorite into something exotic. Some include olives, sun dried tomatoes, capers, hard to find different unknown cheeses, all kinds of spice variations, etc.
You name it and someone has put it in pimento cheese these days.
Personally, I prefer the good old fashioned stuff made with sharp cheddar and pepper jack cheeses, real mayo (cause why use the light stuff when you’re using the real full fat cheese!), jalapenos, onions, garlic, and spicy spices all mixed together and spread on a saltine cracker, or two!
Now, I bet you’re saying, “that ain’t the regular old fashioned mess” but here in the South or Oklahoma, it is!
This southern goodness is usually consumed in the privacy of your own kitchen with a sleeve of saltines or at bar-b-ques, funerals, church gatherings, or lunch smeared on a bologna sandwich!
Actually anytime is a good time for some P Cheese cause it’s that good!
So here you go, my favorite version of the good old yellow stuff! I’d suggest hiding it if your intent is to share at an event! Cause it’s that Good!
Pimento Cheese with Jalapenos
- 16 oz. Sharp Cheddar Cheese
- 8 oz. Pepper Jack Cheese
- 2 Jalapenos
- ½ Onion, finally chopped– Yellow or Red or Both
- 4 oz. jar of Pimentos drained or a little more if desired
- ½ Cup of Real Mayonnaise
- 1 tbls Garlic Paste (usually in a tube by the produce)
- 1 tsp Garlic Powder
- 2 tsp Mexican Seasoning – or to taste
- 1 tsp Chili Powder (and more to shake on top)
- ¼ Cup snipped Cilantro
Grate cheese with a box grater or food processor, chop jalapenos and onions. Add everything together and mix but be careful not to over mix, you want to recognize the shreds of cheese. Place in fridge until chilled and flavors have melded together. Before serving lightly sprinkle chili powder on top.
Serve with celery and saltines. Yumminess!!
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