If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I see there's already one pimiento cheese recipe up, but I suspect there are as many of those as there are cooks who make it. Here's mine, a sizeable dish of which, with a box of crackers and a bag of Granny Smith apples, will keep me in lunches at work for a week. (I know many of you will cringe at the mention of Velveeta. Despite its horrid chemical make-up, I keep it on hand at all times for pimiento cheese and for mac and cheese. It's how I learned to love them both, and I can't make the switch.) - Kayb
Serves lunch for a week or more
- 1 1/2 cups sharp Cheddar cheese, grated
- 1 1/2 cups Velveeta, grated
- 1 medium jar diced pimiento peppers, drained
- 2/3 cup Hellman's, or homemade, mayo
- 1/2 teaspoon Lawry's seasoned salt
- 1 teaspoon sugar
- 1/4 teaspoon cayenne pepper, or more, to your taste
- Toss grated cheeses together in a large bowl. Add pimientos, mayo and seasonings, and toss to combine. Store in airtight container for several hours in fridge for flavors to develop. Note: the cayenne will assert itself more as the flavors blend.
- Spread a dollop of pimiento cheese atop a cracker, and top with a thin slice of Granny Smith. Eat. Repeat.
- This recipe was entered in the contest for Your Best Brown Bag Lunch
Have a Brew-ti-ful Day
Shop our newest caffeinated collection.
Everything you need for coffee and tea.
Your Memorial Day menu made easy.
A list of things we like.
Home & design links we love.
Add flower power to your espresso.