Kirsten Turk
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Pimento Cheese Recipe (with cream cheese!)
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This pimento cheese recipe is my go-to when the craving hits. My husband and I fell in love with pimento cheese when we lived in North Carolina for a year, so every now and then, we get a craving for it. After testing some recipes, noting what we liked and didn’t like, we landed on my simple pimento cheese recipe I’m sharing today.
The Cream Cheese Debate
Some people will tell you cream cheese does not belong in pimento cheese. I am not one of those people. To me, it adds an extra layer of creamy, dreamy decadence which I believe gives it a much deserved spot in any pimento cheese recipe.
If you’ve never tried it, give it a go before turning your nose up!
Fun fact: According to this Serious Eats article, “the original version started out as something quite different: the marriage of cream cheese and canned pimento.” So, there’s a little history for you, proving that cream cheese does in fact belong in pimento cheese ;).
What to serve with Pimento Cheese
Pimento cheese is great on so many things. It makes a delicious grilled cheese. Pimento cheese sandwiched in between two slices of white bread is a southern household staple. It’s great with crisp veggies like cucumbers, carrots and celery.
But, I like to serve mine up with toasted baguette aka “crostini.”
To make crostini, simply slice up a baguette, lay on a sheet pan and drizzle or brush on olive oil. Bake your oiled baguette slices in a 350º F oven for 10 minutes, or until golden and crispy. They will get crunchier as they cool!
How to Make Pimento Cheese
For some reason when I’m eating pimento cheese, my southern twang comes out just a tad more than usual. Ha! To make this pimento cheese recipe, simply combine all your ingredients together in a bowl and stir until well mixed. It’s best to let this chill in the fridge a couple hours, so all the flavors can come together. If you don’t have a few hours, at least give it a good 15 minutes or so!
I like to grate my own cheese for this, it just seems to turn out better! I like to do a mixture of sharp cheddar and monterey jack cheese or a mild white cheddar. Its’s fun to mix it up and find a cheese combo you like best!
I always use the jarred pimentos, but you can definitely roast your own peppers if you have the time.
PrintPimento Cheese Recipe (with cream cheese!)
This simple pimento cheese recipe uses cream cheese, mayo, cheddar cheese and pimentos to make a delicious southern spread that’s perfect for crostinis or pimento cheese sandwiches!
Ingredients
For the pimento cheese:
- 4 oz softened cream cheese
- 1/3 cup mayo
- 1.5 cups grated sharp cheddar (about 6 oz from a block of cheddar)
- 3/4 cup grated monterey jack cheese or a mild white cheddar (about 3-4 oz from a block)
- 4 oz jar diced pimentos drained
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/8 tsp kosher salt
For the crostini:
- 1 baguette
- Olive oil
Instructions
- Combine all pimento cheese ingredients in a mixing bowl
- Stir together with a spatula or hand mixer until well combined
- Allow to chill in the fridge before serving
To make the crostini:
- Pre-heat your oven to 350º F
- Slice your baguette and spread on a sheet pan
- Drizzle or brush with olive oil
- Bake for 10 minutes until golden and crispy– they will get crunchier as the cool!
- Serve right away or allow to cool and place in an airtight container until ready to serve
Enjoy!
Notes
If you’re using the 2x or 3x recipe, the cheese “oz” amounts that are in parenthesis don’t update, so please keep that in mind when making a large recipe. For 2x, it would be about 12 oz sharp cheddar and about 6-8 oz monterey jack. For 3x, it would be about 18 oz sharp cheddar and about 9-12 oz monterey jack.
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