Pimiento Cheese with Sliced Pimientos
The secret ingredient isn’t an ingredient at all. If your pimiento cheese has always been good, here’s one tiny change that can make it even better. Skip the diced pimientos and use sliced pimientos instead.
It sounds almost too simple to matter, but this one little swap completely changes the texture and appearance of homemade pimiento cheese. The flavor stays exactly the same, but those delicate ribbons of pimiento weave throughout the cheese, creating a spread that is more flavorful, and delivers a bit of pimiento in every bite.
It’s one of those old-fashioned Southern kitchen tricks that’s easy to overlook, but once you try it, you may never go back.
This homemade pimiento cheese comes together with just six simple ingredients. The most time consuming step is grating two blocks of cheese, but it’s well worth the extra few minutes. While pre-shredded cheese can certainly be substituted for convenience, I recommend grating the cheese by hand. Freshly grated cheese has a richer flavor and creamier texture, resulting in a pimiento cheese that’s noticeably better.
Start by mixing mayo, cream cheese, and garlic salt in a large bowl.
Then fold in your shredded cheese and sliced pimientos. The recipe is that simple! Grab the printable version below!
Pimiento Cheese
My FAVE Pimiento Cheese Spread, and it’s so easy to make. Grating the cheese might be the hardest part. Sliced (not diced) pimientos are the real star of this show.
Ingredients
- 8oz cream cheese, room temp
- 1 cup good Mayo
- 3/4 tsp garlic salt
- 8oz sliced pimientos, drained and coarsely chopped
- 8oz cheddar cheese, shredded
- 8oz pepper jack cheese, shredded
Instructions
- Mix first 3 ingredients in a large bowl until fully combined. Then fold in shredded cheeses and sliced pimientos until fully combined. Makes about 5 cups.
- Store in an airtight container in the refrigerator for up to 1 week. I love the combination of cheddar and pepper jack. Feel free to choose 16oz of your fave cheeses when making this recipe.