Pimento Cheese, Fixing to Happen
Okay, so why do I call this Kentucky Pimento Cheese?? Well…
- It’s Pimento Cheese
- I live in Kentucky
Mystery solved! Actually, I thought the words Pimento Cheese looked kind of lonely and wanted to give them a friend.
This is my go-to recipe for pimento cheese because it’s easy, simple, and (most importantly) delicious. It’s creamy and a little sweet (thanks for all you do for me, cream cheese). You can add a little jalapeno and/or cayenne pepper (just a little, don’t get crazy with it) to it if you’d like to balance the sweetness, but as a true southerner, sweetness floats my boat, so I take him as he is.
Kentucky Pimento Cheese
- 2-1/4 Cups Shredded Extra Sharp Cheddar Cheese
- 8 Oz block of Cream Cheese, Softened
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt & Pepper
- 1/2 Cup Good Mayonnaise (like Duke's)
- 4 oz Jar of Diced Pimentos. drained well
- Place all ingredients into a large bowl and combine, preferably, with a hand mixer. I prefer to use my stand mixer with the paddle attachment, but have been known to phone it in with a hand mixer more than once.
A few quick notes…
- Make this your own by adding more cheese if you like, as much salt and pepper as you prefer, and adjusting the mayo to fit your personal tastes.
- It’s always a great idea (with any food, actually) to shred your own cheese rather than buying it shredded. It simply tastes a lot better. A LOT better.