Pimento Cheese Spread

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How can something so simple taste so good? And why in the world have I been buying my pimento cheese at Earthfare and GreenLife all this time? I’ve made the switch to homemade since this is so easy and tastes so fresh. Believe me, you will be hooked if you try it as well. I actually tried it subbing the cream cheese with our local goat cheese and wowza, totally fresh. Save some money by roasting your own peppers on the grill, like I did, and pull a few from your freezer when you want to make this spread. You’re going to see this on my menu a lot this summer.

Pimento Cheese Spread

Ingredients:

  • 2 cups {you shred yourself} sharp or extra sharp cheese
  • 1/2 cup cream cheese; 1/2 block, softened {light is fine}
  • 1/4 to 1/2 cup mayo {I love the kind made with olive oil}
  • 1/4 teaspoon ground cayenne
  • 4 oz. jar of diced pimento drained {I used 1/2 cup of my roasted red pepper, chopped}
  • salt and pepper to taste

Directions:

Mix all of the ingredients with a stand mixer at medium speed until well combined. Be careful not to eat too much.

 

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Perfect as a snack on Triscuit type crackers. Did you know this type of cracker contains only three ingredients? It would be just as good on Wasa or Kashi crackers also.

 

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Or try it on shoe box homemade sandwich bread with a slice of tomato. I can’t wait until summer tomatoes are here. YUMO!

How will you eat your fresh pimento cheese spread?

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Comments

  1. Connie Narr says:

    I am going to try this. It reminds me when my Mother used to make it.
    Looks good

    • Isn’t that funny how we go back to our Mom’s recipes when we grow up, but wouldn’t touch them as a child. I just love this spread and it’s so economical and much fresher tasting than store-bought.

  2. I grew up on Pimento cheese being from the South. I have a really simple recipe. I’m glad to see you have one. We love this stuff !

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