Pimiento Cheese
"This is similar to Price's Pimiento Cheese or other similar cheese spreads found all over the southern U.S., but this has a lot more personality and flavor than most. Good on crackers, for stuffed celery, or for making tortilla roll ups, thinned with a little extra mayonnaise. Prep time does not include setting time"
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
2 Lb of spread
ingredients
- 1 (6 ounce) jar pimientos, drained
- 1 medium onion, grated, not chopped (chopped is too coarse)
- 1⁄2 teaspoon garlic granules
- 1 teaspoon fresh ground black pepper
- 1⁄4 teaspoon citric acid (sour salt)
- 1⁄2 lemon, juice of
- 1⁄2 teaspoon seasoning salt
- 1⁄2 teaspoon salt
- 2 teaspoons Worcestershire sauce
- 1 -2 teaspoon white wine vinegar
- 1⁄2 cup mayonnaise (about)
- 1 1⁄2 lbs sharp cheddar cheese, shredded
directions
- Chop the pimientos.
- Place in a large bowl, add onion, seasonings, Worcestershire sauce, vinegar, and mayonnaise.
- Add cheese a little bit at a time, tossing with each addition.
- Add extra mayonnaise if you want a creamier consistency.
- Cover, and refrigerate overnight.
- Adjust seasonings as necessary.
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Reviews
-
loved this -
My teenage kids and their friends loved this. Very easy to make and really tasty! -
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This had way too much onion in it, using the stated 1 med onion. I am not the pimento cheese fan in my family, but hubby is and I made it for him and he is usually not critical of most things I fix. Sorry -
Fantastic! It is so much better than the sweet Miracle Whip version my grandmother always fixed for our roadtrips. I added olives and used half a small onion after following the recipe on the first batch. The seasoned cooks at church loved it, which is a huge compliment. Even the youth group came back for seconds, which is shocking since Pimento Cheese sandwiches seem to be a comfort food for those over 30. I only had Velveeta on hand for the second batch, which is a big no-no if making grilled cheese sandwiches with this spread. It poured out of the sandwiches and into the pan before the bread could brown.
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
