Pimiento Cheese

By Feeding Groom
December 13, 2009
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Author Notes: Pimiento Cheese.

Two little words that can cause casual discussions about food to get all high-pitched and in your face and my momma’s better than your momma’s recipe type of thing. Do you use only cheddar cheese? Do you use onion? You better use Hellmann's Mayonnaise or it's not the best pimiento cheese ever made. It's that kind of thing. And this one is the best pimiento cheese. Hands down.

Feeding Groom

Serves: about a pound

  • 1/2 pound extra sharp cheddar cheese, shredded
  • 1/2 pound Monterey Jack cheese, shredded
  • 1-1/2 cups Hellmann's Mayonnaise
  • a bit of grated onion
  • Good pinch cayenne pepper
  • a dash of Tabasco
  • a good squeeze fresh lemon juice
  • 1/2 cup diced roasted red peppers, from a jar not freshly done
  • coarse salt
  • freshly ground black pepper
  1. Mix the mayo, cayenne, Tabasco, salt and pepper to taste, lemon juice and diced peppers together.
  2. Add to the cheese in a large bowl. Mix with your hands. If you want more creamy pimiento cheese, add a bit more Hellmann’s.
  3. Eat on a cracker, your finger, an apple, a toasted English muffin, a piece of crispy cold celery. Wonderful on toasted sliced French bread, run back under the broiler to melt the pc.

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