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Homemade Pimento Cheese, southern caviar, pot of gold…it’s all the same and it’s all delicious. This crowd pleasing southern classic Pimento Cheese recipe with jalapenos couldn’t get any easier to make. It’s great as a grilled cheese, with homegrown tomatoes, and perfect on a Ritz Cracker!
In our house it’s the best smile inducer, peacemaker, love food I make! And Hey! I just discovered melting this yummy stuff like Rotel dip…It’s a game changer!
If you’re from the South or Oklahoma then chances are you’ve had pimento cheese.
Pimento Cheese 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 the label.
Being the youngest in my family I felt fortunate to get any 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(s)!
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Luck to get a lick!
When I was a little, little girl, before pimento cheese was readily available in the grocery store, I remember my momma making the real stuff. The base recipe for pimento cheese had 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.
Grated Sharp Cheddar and Pepper Jack Cheeses
Garlic Paste or garlic powder
Mexican or Cajun Spice
Salt and Pepper
Pimento Cheese Steps
First you start off by grating your cheeses. I only use block cheese…the pre-grated cheese that comes hanging in a package is less moist because gluten based fillers are added. No Thanks!
Chop the onion (I use red onion but any kind will do), cilantro and jalapeno(s), notice the plural, LOL!
Mix in a large bowl the pimentos, mayo, Worcestershire Sauce and seasoning.
Add the chopped veggies to the bowl and mix until just coated.
Finally, add the cheeses and mix. Make sure not to over mix.
Refrigerate for at least a couple of hours…This is very important!
Every food magazine I see in the check out aisle has a new twist making this old favorite into something exotic. Some include olives, sun dried tomatoes, capers, black olives, green chilis, charred jalapenos or pablanos (yum), hard to find different unknown cheeses, all kinds of spice variations, etc.
Personally, I prefer good old fashioned pimento cheese 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!
Occasions to Serve Pimento Cheese
Actually anytime is a good time for some P Cheese cause it’s that good!
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, school gatherings, picnics or lunch smeared on a bologna sandwich!
How to Serve Pimento Cheese
Pimento Cheese is good on just about anything but here are a few suggestions.
Heated up in the microwave and serve like Cheese Dip with tortilla chips…trust me on this!
Cold with veggies, saltine crackers, Ritz crackers, fritos, tortilla chips
As a sandwich with fried bologna…OMG!
On a tomato sandwich
Grill it in a sandwich
Use it in a turkey, ham, roast beef sandwich
Use it as a condiment with this Drip Beef Sandwich