Pimento Cheese Spread (Recipe and photos)

This is a simple preparation, but maybe you will enjoy having a look.

Here is how we make Pimento Cheese Spread. I doubt we have purchased it ready made in over 47 years (close to half a century- yikes!)

You'll Need:

1 pound Sharp Cheddar Cheese, coarse shredded
4 ounce jar diced pimento
1/2 teaspoon black pepper
1/2 cup Mayonnaise, or a little more if you like
A Food processor if you have one – by hand works fine if you don’t.



Sharp cheddar cheese works best. Pre-chopped pimento is fine. Hellmann’s is our mayonnaise. The other brands will work also.



This recipe uses 1 pound of cheese. Do not use pre-shredded cheese. It is coated (with corn starch?) to keep it from sticking together and the cheese you actually grate in your kitchen (as you need it) will always be better. 1 pound of cheese will make about 3/4 pint of finished pimento cheese.



We use a food processor with a coarse grating head to grate the cheese.



The grating goes quickly when using the processor



At this point, the grating head is removed and the stirring blade used to finish the pimento cheese



The entire 4 ounce bottle of pimento is used (peppers and liquid)



Into the processor.



Then the black pepper and mayonnaise are added.



The processor is pulsed until everything is creamy and well blended. This goes very quickly. Some will want to add more mayo.



We just store our pimento cheese in a plastic container (with a lid) in the refrigerator. It will keep for a few weeks, but never lasts that long at our house.



Makes a great sandwich, also good on crackers, or vegetable sticks. Also used in the best grilled cheese I have ever cooked.



We had a friend who made the same recipe and then added a can of mild Rotel tomatoes (drained). It was wetter than the photos here, but he usually served it as a dip with scoop sized Frito chips. It was zippy great stuff.

Thanks for looking at my post. God bless you.