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Author Notes: Instead of the nearly 1 cup of mayo variety, why not try pimento cheese that tastes just as good but is lower in calories? Give it a go with toasted rye bread, cayenne pepper, and a slice of tomato. It is life changing. —Ellie Betzen
Makes about 2 cups
- 1 1/2 cups sharp shredded cheddar
- 1/4 cup pieced or chopped havarti cheese
- 1 ounce jar diced pimientos, reserve water
- 1/4 cup mayo (I love Kewpie)
- 3 tablespoons reserved pimiento water
- pinch salt and pepper
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon ground paprika
- sprinkle cayenne pepper (optional)
- toasted rye bread slices (or veggies for dipping)
- sliced tomato (optional)
- Mix the cheddar shreds, pieces of havarti, pimiento, and mayo. Mix vigorously with a wooden spoon or spatula so as to get the flavors melding thoroughly. In a separate cup, mix dry milk powder with the 3 tbsp of water from the pimiento jar and dissolve.
- Add liquified milk powder into the cheese mixture, sprinkle a pinch of salt and pepper, lemon juice, garlic powder, paprika, and mix until creamy and it resembles a dip. Spread on toast, sprinkle with a bit of cayenne if you like the spicy kick followed by a slice of tomato, or pair with cruciferous vegetables, celery, or carrot sticks. Pimento cheese can even be added into cold sandwiches or as the sole ingredient in grilled cheese!