Prep 20 mins
Cook 0 mins
Our favorite, from Southern Living Homestyle cooking 2002. This makes a lot, I often half the recipe. It freezes well for up to a month. I usually double the pimento. My mom makes it with light velvetta, reduced fat cheeses, lite mayo and splenda and it is still really good.
- 16 ounces loaf cheese spread, cubed
- 4 cups shredded mild cheddar cheese
- 4 cups shredded sharp cheddar cheese
- 2 cups mayonnaise
- 2 (4 ounce) jars diced pimentos, drained
- 3 tablespoons sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- Process half of all ingredients in a food processor until cheese mixture is blended.
- Remove processed cheese mixture to a large bowl.
- Repeat procedure with remaining half of all ingredients.
- Serve with assorted crackers, or use as a sandwich spread.
Very good! I was looking for a pimento spread to satisfy my craving for Floyd's Restaurant's pimento cheese, as Floyd's has closed. This was not only very good, but very close. I swapped out the mayo for Miracle Whip as I know that's what they used on their sandwiches. Floyd's had more pimento, so next time I'll double it; a moister consistency (I don't think they drained the pimentos) and a little extra tang (I'm guessing they added some Worcestershire sauce). None of this is criticism, this is Very Good and I will definately make this again.
Well HeidiSue, you have made my DH one happy camper. He is the pimento cheese lover of the family and was thrilled with this. It was absolutely perfect, not only in flavor but the texture was just right. I made this as directed except I only had about 3/4 cups of the sharp cheddar so used the mild for the remaining part and substituted splenda for the sugar. Absolutely wonderful. It was just what I've been looking for. Thanks so much for posting.