Homemade Pimento cheese is a Southern favorite, although it originated in the North! There are so many ways to make this delicious spread, too. We like it just about any way you “fix” it. It is wonderful with soups, on crackers, and even grilled in sandwiches.
This recipe could be doubled if making it for a large crowd. It will keep in the refrigerator for days and gets better each day. Serve to friends and family as a snack or appetizer anytime.
Homemade Pimento Cheese1 pound shredded cheddar cheese (You can also make this using shredded Monterey Jack or any cheese of your choice or mix your cheeses.) 1 (4 ounce) jar diced pimentos, undrained 1/4 cup sweet pickle relish, optional 1 tablespoon sugar 1/2 teaspoon salt pinch cayenne or a few drops of hot sauce (optional) 1/4 teaspoon garlic powder 1/4 teaspoon celery seeds 1/8 teaspoon pepper 1/4 cup mayonnaise Mix all ingredients well. Enjoy! Note: I think this is best if chilled overnight. We love to have our pimento cheese on sandwiches with our Fresh Tomato Soup. You may want to also try the Kentucky Benedictine Spread. This recipe was invented during the 20th century and is fabulous!
Homemade Pimento Cheese
- 1 pound shredded cheddar cheese You can also make this using shredded Monterey Jack or any cheese of your choice or mix your cheeses.
- 1 (4 ouncjar diced pimentos undrained
- 1/4 cup sweet pickle relish optional
- 1 tablespoon sugar
- 1/2 teaspoon salt
- pinch cayenne or a few drops of hot sauce optional
- 1/4 teaspoon garlic powder
- 1/4 teaspoon celery seeds
- 1/8 teaspoon pepper
- 1/4 cup mayonnaise
- Mix all ingredients well. Serve with crackers or on bread.
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